1 med. eggplant
1 lb. veal thinly sliced
1 tsp. salt and pepper
1 1/2 tsp. lemon juice
1/8 c. flour
1/4 c. oil
1/2 c. chopped onion
1/4 c. diced green pepper
1 clove garlic, crushed
2 oz. sliced mushrooms
4 oz. can tomato sauce
2 oz. water
1/8 tsp. basil

Pare eggplant and cut in 1/2 inch slices. Put in 9 inch baking dish and season with salt, pepper, and lemon juice. Mix flour, salt and pepper and dredge veal slices. Brown veal quickly in oil and drain. Arrange veal slices over eggplant.

In same frying pan, saute onions, green pepper and garlic until lightly brown. Add mushrooms, tomato sauce, water, and basil. Bring to boil and pour over veal and eggplant. Cover with foil and bake for 45 minutes or until tender, at 350 degrees. Remove foil for last 15 minutes of baking.