Colleen's Eggplant Parmesan

1 large or 2 medium eggplants, peeled and sliced

2 large onions, diced

1 T. brown sugar

1 t. Italian seasoning

parsley flakes, optional

Parmesan cheese

1 large can tomato puree

1 medium can chunky tomato sauce

1 1/2 lbs. ground beef

1 t. garlic powder

salt and pepper, to taste

1 pkg. mozzarella cheese

Cook onion until clear. Add meat and brown. In a large bowl, place all ingredients except eggplant and cheeses. Add onions. Set aside. Brown eggplant slices in skillet. Alternate sauce, eggplant, and cheese in sprayed casserole dish, ending with cheese. Bake at 350 for 1 hour until bubbly and brown. *Eggplant may be boiled instead of fried. Casserole may be frozen, but be sure to thaw thoroughly before baking.