1 lg. eggplant
1 lb. ground lamb or beef
2 c. rice
1 can mushroom soup
1 can tomatoes, diced
2 tsp. curry powder
1 onion
1 tsp. garlic salt
1 pkg. cream cheese (8 oz.)

Peel eggplant, cut into medium sized pieces and cook. Cook rice. Saute meat and onions until browned. Add tomatoes, soup and cream cheese. Simmer for 15 minutes. Add curry, garlic salt and pepper to taste. Drain eggplant and mash with a fork. Add eggplant and rice to meat mixture. Pour into a greased 9 x 13 inch pan or casserole dish. Sprinkle top with grated cheese of your choice or with Parmesan cheese. Heat in oven until mixture begins to bubble.