Instructions: O Prepare the eggplant by peeling and slicing into 1/4 inch rounds.

Sprinkle the eggplant rounds with salt. Let stand until the eggplant sweats.

Wash off the salt. Squeeze the eggplant lightly and pat dry. Brown off the ground meat in the olive oil, and add the rest of the ingredients. Now layer the eggplant and the meat mixture alternately [eggplant first] in a covered glass casserole. The top layer should be eggplant. Bake in a 350 degree oven for 45 minutes to 1 hour.

* A variation to this recipe would be to add a layer of Monterey jack cheese interspersed with the meat and eggplant.

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