1 (about 3/4 lb.) eggplant
1/2 lb. lean ground beef
1/2 c. chopped onion
1 lg. tomato, diced
1/2 lb. shredded Cheddar cheese
1 c. tomato sauce
1/2 tsp. oregano

Slice eggplant thin. Dip in mixture of egg and milk, then shake in flour. Fry eggplant until golden brown in skillet over medium heat. Saute beef and onions for 5 minutes. Stir in diced tomato, tomato sauce and oregano. Layer eggplant, meat, sauce, and cheese in an ungreased baking dish, ending with cheese on top. Bake 25-30 minutes at 375 degrees.