| 1. |
In a large saucepan heat olive oil. Add onions and garlic, sauté until soft, add mushrooms and peppers and cook until mushrooms start to shrink and are starting to brown. |
| 2. |
Add ground beef and cook until browned. Add tomato sauce, water and paste and bring to a boil. |
| 3. |
Reduce to medium and add pepper, celery seed, oregano, whole bay leaf and simmer, stirring occasionally until eggplant is prepared. (If like to use salt I recommend sea salt to taste.) |
| 4. |
To prepare eggplant, slice into 1/4 inch thick slices. Brown slices in a non-stick pan, you can use cooking spray like Pam if you like. |
| 5. |
Pre-heat oven to 350° F (175° C). In an 8x11" glass baking dish ladle half of your meat sauce, cover with a layer of eggplant and sprinkle with half of your mozzarella cheese. |
| 6. |
Add the other half of your meat sauce, cover with remaining eggplant. |
| 7. |
Sprinkle the top with the remaining mozzarella and sprinkle on parmesan sparingly. |
| 8. |
Bake for 60 minutes. Allow to rest for 10 minutes before serving. |
