The sauce is the thing to get right first, meat is always good really.  but here is my go to recipe + eggplant some meat I cut and paste this from an email so forgive i didn't proof read

Needed:
Fresh Parsley (flat not curly), Garlic, Basil, 
Two cans of Crushed (not strained) tomato 1 small can of tomato puree ( I like Pomi brand or good SanMarzano tomatoes).
1 Yellow Onion (medium size)
Extra Virgin Olive Oil (make sure the oil is approved by an olive oil association, EU or NA).  I like California Brand.

baking POWDER (not soda)

Slice onions fairly thin but don't stress over it.  (cut onion in half and cut against the grain).  
Simmer sliced onions in olive oil in a large sauce pot till translucent (DO NOT OVERCOOK (we are not trying to carmelize or brown in any way)
add very thinly sliced garlic (as thin as you have the patience to get it) and add to heat with onion.  Stir medium vigorously until you have a strong garlic smell and then take the pot off the heat.

add tomato puree can and return to heat and and mix about for 30-45 seconds or so until the puree is absorbing the oil and sizzling.  
take off heat again

add crushed tomatoes plus 1/2 as much filter water.

add well chopped parsley (about two handfuls after chopping)

If you want to do short ribs, salt and pepper them before you do the sauce and set them aside.  Before you bring the sauce to boil, brown the short ribs lightly on all sides and set aside until the next step.

at this point gently place the short ribs in and bring to boil while stirring and immediately reduce heat to low (so that about 1 bubble comes up per second) *blub..blub..*



(if you want some spice add 1-2 de-leafed SERRANO pepper (do not cut or it will be deadly spicy) and let the pepper cook in the sauce. 

This will add a little spice and then for those who want more spice can smash the pepper up on their plate before adding pasta or whatever) (this is what I do, but I'm Sicilian).

Stir every 10-20 minutes (make sure you are stirring up the bottom of the pot) covered, for 1.5-2 hours or so.  

At this point you add the basil, use your hands to break it apart (no stems)

half a teaspoon of baking powder and stir it in, it will fizz.  (this reduces acidity).

salt and pepper to taste (very little salt)

allow to cook on low for another 20 minutes, remove from heat.  (best to let sit over night before using for eggplant parm).  apply sauce to other foods.  (for pizza sauce remove some red sauce and refrigerate overnight covered with cloth to let it dehydrate a little and then stir in dry oregano).


Egg plant parm (unbreaded)

Needed:
glass dish
Sauce (made previously)
2 small eggplants (small = sweeter)
white button mushrooms (to taste)
freshly grated Parmesan cheese (no jars of kraft with their cellulose fillers).

wash and cut mushrooms in halves or quarters (depending on size)
Slice eggplant into half inch circles (find a young/small eggplant which will have fewer seeds)
Dip quickly into shallow bowl of olive oil
arrange in glass pan for optimum space use
throw a few mushrooms around the pan
cover with sauce and sprinkle generously with parmesan
repeat in layers until full.

cover (foil works, but if foil poke holes) and cook at 350-375 for at least 40 minutes, use a fork to test tenderness of egg plant, they should offer no resistance to a poke
when all eggplant is tender eat the food.