Baked Eggplant Parmigiana

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4 cloves garlic, peeled and sliced

1/4 teaspoon pepper

1/2 cup dried bread crumbs

1 lg. eggplant (1 ½ lb.)

1 teaspoon dried basil

12 ounces Mozzarella, grated

6 ounces tomato paste

2 eggs, slightly beaten

2 teaspoons dried oregano

1 tablespoon brown sugar

1 1/2 teaspoons salt

3/4 cup grated Parmesan cheese

1/2 cup chopped onion

Lg. can whole tomatoes, undrained

1 pound ground chuck

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