Instructions: Arrange half of eggplant slices in a single layer on a baking sheet coated with cooking spray. Broil 3 inches from heat 5 minutes on each side or until lightly browned. Repeat procedure with remaining eggplant slices; set aside.

Combine milk, onion slice, and bay leaf in a heavy saucepan; cook over medium heat to 180 deg or until tiny bubbles form around edges of pan.

Discard onion slice and bay leaf; set scalded milk aside.

Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add chopped onion; saute 5 minutes. Add lamb, 1/4 teaspoon salt, and next 3 ingredients; cook 8 minutes or until lamb is browned, stirring to crumble.

Drain; wipe pan drippings from skillet with a paper towel. Return meat mixture to skillet, and add tomatoes. Cook 5 minutes over medium heat or until most of liquid evaporates, and set aside.

Melt margarine in a medium saucepan over medium-low heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add scalded milk and remaining 1/4 teaspoon salt; cook mixture 5 minutes or until slightly thickened, stirring constantly. Remove from heat, and set aside.

Arrange half of eggplant in the bottom of a 13- x 9- x 2-inch baking dish coated with cooking spray; top with half of meat mixture. Repeat procedure with remaining eggplant and meat mixture. Pour sauce over meat mixture, and sprinkle with cheese.

Bake, uncovered, at 350 deg for 45 minutes or until thoroughly heated.

Yield: 6 servings (serving size: 1 [4-1/2- x 4-1/4-inch] piece).

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