1In a large stock pot mix Hunts Spaghetti Sauce, 1 can tomatoe paste, 1 can water, Italian seasoning, garlic. Cover and simmer. Brown your meat, drain well then add to the sauce.
2Meanwhile grate your Parmesean cheese, peel and slice your eggplant into 1/4 inch slices or 1/2 inch if you prefer. Dip eggplant into egg, and cover with bread crumbs Heat oil until bubbly, then fry your eggplant until golden brown on both sides.
3Set eggplant in a casserole dish, lay a slice of mozzerella cheese on top each slice, set in a warm oven about 200 degrees until ready to serve.
4Cook your pasta and drain well. Serve your eggplant on top of pasta and sauce. I usually pour some hot pasta sauce over the top of the eggplant to melt the cheese. Sprinkle with parmesean cheese. Serve and enjoy!
5For you vegetarians out there, you can skip the meat, and use Hunts Sauce without meat, and replace with a veggie flavor!