1 1/2 lbs. eggplant (approximately 3-4 eggplants)
3/4 lb. lean ground beef
1 med. red onion, sliced
1 med. red onion, chopped
3 tomatoes, sliced
1 green pepper, sliced
1/4 bunch parsley, chopped

SPICES:

1/8 tsp. dill weed
1/8 tsp. garlic salt
1/2 tsp. cumin
1/8 tsp. cinnamon
1/8 tsp. black pepper
3/4 tsp. salt or to taste

Cut eggplant into 1/2-inch slices; sprinkle with salt to reduce bitterness and place on a flat surface. Leave for 45 minutes to an hour. Deep fry eggplant in corn until both sides are brown. Place cooked eggplant on paper towel with additional paper underneath to absorb oil.

Cook ground beef in a pan with chopped onion, black pepper and garlic salt. When cooked, put in a strainer to drain excess fat.

Use 2-3 inch rectangular pan or platter that can be placed in oven. Arrange slices of eggplant in pan with spaces between. Add ground beef to eggplant and make another layer of eggplant and add beef.

On top arrange slices of tomatoes, sliced onions, and green pepper. Add salt, all spices and tomato sauce. Cover tightly with foil; cook at 400 degrees for 40 minutes. Serve hot with Arabic bread or white rice.