2 cloves garlic
1 lb. ground beef or lamb
1 med. onion

Cook until vegetables are limp and meat is browned. Turn off and add 1/2 cup chopped parsley and let cool. Then add 1 beaten egg, salt, and pepper.

Cut eggplant in quarters, brush with oil and put under broiler until lightly browned. Either slit the eggplant or scoop out some of the middle. Put the meat on top of the eggplant. Pour 1 can tomato sauce over top of all and add 1/4 cup water. Bake at 450 degrees for 15 minutes, then reduce heat in 15 minutes to 350 degrees and continue to bake for 45 minutes.