1 LG EGGPLANT; WASHED AND SLICED (NOT TOO THIN)
2 EGGS; BEATEN MEDIUM SKILLET
4 TBSP MILK OR WATER 2 QT CASSEROLE DISH
1 1/2 TSP CARMALETE'S SEASONING + EXTRA* (ACCORDING TO YOUR TASTE)
1 CLOVE GARLIC; PEELED AND CRUSHED
4 TBSP GRAPESEED OR ADVACADO OIL (HIGH HEAT OIL)
1 1/2 PD GROUND BEEF (NOT TOO FAT)
1 LG ONION; PEELED AND CHOPPED
1 16 OZ. CAN TOMATO SAUCE
1/2 PD MOZZARELLA CHEESE; SLICED THIN
IN A BOWL COMBINE YOUR EGGS, WATER OR MILK, AND 1 TSP CARMALETE'S SEASONING. BEAT TOGETHER WITH A FORK.
IN A BLACK IRON SKILLET, ADD OIL, OVER MEDIUM HEAT. WHEN HOT, DIP SLICES OF EGGPLANT IN EGG MIXTURE AND PLACE IN HEATED, OILED SKILLET AND LIGHTLY BROWN. WHEN ALL ARE BROWNED; REMOVE FROM HEAT DRAINING OFF EXCESS OIL.
IN SAME SKILLET, ADD GROUND MEAT PREPARED WITH CARMALETE'S SEASONING AND LIGHTLY BROWN. REMOVE FROM SKILLET, LEAVING AS MUCH OIL AS POSSIBLE. PREHEAT OVEN TO 350 DEGREES AND OIL CASSEROLE DISH.
LOWER THE HEAT; ADD ONIONS AND GARLIC TO SAUTE'. TRY NOT TO SCORCH EITHER OF THEM. ONCE COMPLETE, DRAIN OFF ANY REMAINING OIL (GREASE) AND ADD BROWNED MEAT BACK TO THE SKILLET. ADD TOMATO SAUCE AND STIR WELL, COMBINING THE MEAT, ONION, GARLIC, AND SAUCE. TURN OFF HEAT.
IN YOUR CASSEROLE DISH, LAYER THE MEAT SAUCE, EGGPLANT SLICES, AND SLICED CHEESE. REPEAT THESE STEPS UNTIL YOU RUN OUT - ENDING WITH THE CHEESE. BAKE UNCOVERED IN 350 DEGREE OVEN FOR 45 MINUTES.
SERVES 6