Veal Taormina
1 cup fine dry bread crumbs
1 large eggplant, pared and sliced 1/4 inch thick
3/4 cup vegetable oil
1 pound ground veal
3 cans (8 ounces each) tomato sauce
2 teaspoons sugar
1 teaspoon leaf oregano, crumbled
1/2 teaspoon leaf basil, crumbled
1/2 teaspoon salt
1/2 cup grated Parmesan cheese
1 package (8 ounces) sliced mozzarella or pizza cheese, cut into triangles
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