8 Italian eggplants
1 1/2 lbs. chopped meat
6 eggs
2 bars butter
1 c. flour
4 c. milk
Salt and pepper

First we slice the eggplants and we fry them. Then we dry them until no more oil is on. We cook the chopped meat in a different pot with little oil, one chopped onion, salt, pepper, and tomato juice at least half an hour or until the meat is tested.

In a round or square pan we put the sliced eggplant on the bottom and then put the chopped meat; then again eggplant on the top and last we put the creme on the top. Then cook for 40 minutes.

DIRECTIONS FOR CREME:

Put 2 bars of butter in a pot with 1 cup of flour and stir. Put 4 cups milk and 6 eggs and stir until the creme thickens.