1 lg. eggplant
2 onions
1/4 c. olive oil
1 lb. ground beef, lean
2 cloves garlic, minced
1 (8 oz.) can tomato sauce
1/2 tsp. cinnamon
1/2 tsp. oregano
Salt and pepper
1/2 c. water
1/2 c. Romano cheese, grated

Put eggplant, sliced in 1/2 inch slices and pan brown in olive oil. Drain. Arrange one half slices in casserole dish. Saute onion in olive oil and garlic, cinnamon, salt, pepper, oregano and ground beef. Brown. Add tomato sauce and water.

Pour one half mixture over eggplant; sprinkle one half grated cheese, add remaining slices of eggplant mixture and bake 30 minutes at 350 degrees. Sprinkle with remaining cheese and bake 15 minutes longer.