2 med. eggplants
2 med. onions, chopped
2 tbsp. minced parsley
1 c. water
1/2 c. tomato paste
2 eggs, well beaten
1/2 c. grated cheese
1/4 lb. butter
1/2 c. olive oil
1 lb. chopped meat
1/2 c. bread crumbs
Salt, pepper, to taste

Brown the meat with the olive oil and onion. Add tomato paste, bread crumbs, parsley, butter, salt and pepper. Let simmer 1 hour or more until thickened.

Peel eggplant and cut lengthwise into 1/4 inch slices. Sprinkle with flour and saute in olive oil.

Butter a baking dish. Spread 1/2 meat mixture on bottom, then slices of eggplant. Alternate. Pour well beaten eggs over it, and sprinkle with grated cheese. Bake about 30 minutes at 350 degrees.