Eggplant Parmesan

1 large eggplant
1 1/2 pounds lean ground beef or veal
12 ounce can tomato juice (I use V-8)
1 Tbsp fresh minced basil
1 tsp oregano
1 clove garlic, minced
1 Tbsp minced onion
salt and pepper to taste
8 ounces mozzarella cheese
2 tsp grated Parmesan cheese

About half an hour before cooking, peel skin from eggplant and slice it.  Sprinkle salt over it very lightly (this will draw out some of the water), then place it aside to drain.

Brown meat in sprayed pan, add tomato or v8 juice, basil, oregano, garlic, and onion.  Add pepper, and salt if desired.  Simmer until slightly thickened.

Coat a 2 quart casserole with cooking spray and layer, alternately, meat sauce, drained eggplant, and mozzarella.  Finish with meat sauce and sprinkle Parmesan over the top.  Bake at 350 degrees until eggplant is soft, about 35 to 45 minutes.

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