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Eggplant Parmesan Ingredients - 2 Tbsp. Olive Oil 1/2 c. chopped Onion 1 clove Garlic, crushed 1/2 lb. Ground Chuck 1 (6 oz) can Tomato Paste 1 (2 lb 3 oz) can Italian or Plum Tomatoes 2 tsp. dried Oregano Leaves 1 tsp. dried Basil 1 1/2 tsp. Salt 1/4 tsp. Pepper 1 tsp. Sugar 1 large Eggplant (about 2 lbs) 1/3 c. Olive Oil 2 hard-boiled Eggs, sliced 1 1/4 c. grated Parmesan Cheese 1 (8 oz) pkg. Mozzarella Cheese, sliced 8 or 9 slices Italian Dry Salami Wash Eggplant and cut into 1/4 inch slices, leaving skin on the eggplant. Brown the eggplant on each side in 1 tablespoon or more of olive oil then drain on a paper towel. Preheat oven to 350 degress and lightly greese a 9 X 13 baking dish. Use a large skillet and sauted onion, garlic and ground chuck in 2 tablespoons olive oil. Stirring once in a while and cook until meat is no longer red, about 5 minutes. Add tomato paste, tomatoes, oregano, basil, salt, pepper and sugar. After bringing to a boil, stir and reduce heat to a simmer. Cover and stir once in a while, 45 minutes Arrange half of eggplant slices in bottom of baking dish. Top with hard-boiled eggs, salami, and half of Mozzarella cheese slices. Cover with half of tomato sauce and sprinkle with half of the Parmesan Cheese. Arrange remaining eggplant slices over tomato sauce. Cover with rest of tomato sauce and Mozzarella slices. Sprinkle top with rest of Parmesan. Bake, uncovered, for 25 minutes until cheese is melted and it is cooked through.