1/4 c. olive oil
1 med. onion, sliced
3 cloves garlic, thinly sliced
1/2 lb. ground beef

B.:
1 lg. tomato, chopped
1 can (8 oz.) tomato sauce
1/2 c. water
3/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
2 tbsp. flour

C.:
1 lb. eggplant
Flour to coat eggplant

D.:
3/4 c. olive oil

E.:
1/4 lb. Swiss or Mozzarella cheese, thinly sliced
2 tbsp. butter

A. In a saucepan, heat olive oil. Saute onions over low heat until tender, stirring occasionally. Add garlic, mix; add beef. Heat on high and stir constantly until meat loses its red color.

Reduce heat to low. Add ingredients listed under B, and mix. Cook over medium heat, stirring occasionally for 20 minutes.

Meanwhile peel eggplants and cut into 1/4 inch rounds. Cover lightly with flour.

In frying pan, heat olive oil (D) and fry eggplant slices over moderate heat for approximately 3 minutes on each side.

In a broiler-proof dish arrange layers of 1/3 meat, 1/2 eggplant, 1/3 meat, 1/2 eggplant, 1/3 meat. Top with cheese slices and dot with butter from E. Cook in preheated broiler until cheese melts and browns lightly. NOTE: Can also be heated in 350 degree oven.