2 med. eggplants
1 tsp. salt
1 lb. ground meat, browned
3 onions, chopped
2 cloves garlic, crushed
6 tbsp. olive oil (reserve 2 tbsp. to grease the casserole)
1-2 eggs for frying
2 eggs for topping
1 tbsp. cornstarch
2 tbsp. flour
1/4 c. tomato paste mixed with 1/4 c. water

Slice eggplant. Sprinkle with salt and allow to evaporate for 1 hour or so. Dry slices. Beat 2- eggs slightly. Dip eggplant in flour. Fry quickly. Layer in greased casserole. Alternating with ground meat, onions, garlic and some of the tomato mixture. Bake at 350 degrees for about 40 minutes until the meat is done.

Dissolve 1 tablespoon cornstarch in 1 1/2 cups water. Add 2 well beaten eggs. Pour over mixture in casserole. Bake at 350 degrees until the sauce is set, about 20 minutes. Serves 6. Serve hot. Voila! Excellent for buffet. Recipe may be doubled.