1 lg. eggplant
Oil
2 lb. ground lamb or beef
2 c. chopped onion
2 cloves garlic, minced
2 cans stewed tomatoes
1 lb. mushrooms, sliced
3/4 c. catsup
1 tsp. each oregano & cinnamon
Lots of parsley flakes
2 c. shredded Jack cheese

Rinse and dry eggplant. Cut into 1/2 inch slices. Brush with oil and bake at 475 degrees until brown.

Saute meat until brown. Drain. Add onion, garlic, tomatoes, mushrooms, catsup and spices. Simmer 10 minutes. Arrange eggplant in baking dish, spoon sauce over. Top with cheese. Repeat. Sprinkle Parmesan over top. Bake at 375 degrees for 20 minutes or until bubbly.