1 1/2 med. sized eggplant
Salt
1 lb. lean ground beef
3 tbsp. butter
3/4 c. chopped onion
1 clove garlic, minced
1/2 tbsp. salt
1/2 tsp. pepper
1/2 c. salad oil
3 med. potatoes
1 tbsp. chopped parsley
1/2 tbsp. dried mint
1/4 tsp. cinnamon
2 tbsp. tomato paste

Leaving skin on, slice eggplant into 1/2 inch slices, sprinkle well with salt and allow to drain for about 20 minutes. Wash off salt and dry eggplant. Heat oil and fry eggplant until golden brown on both sides. Slice the peeled and washed potatoes into 1/4 inch slices and fry the same way.

Saute chopped onions and garlic in 3 tablespoons butter, add beef and brown for 10 minutes. Add salt, pepper, mint, parsley, cinnamon and tomato paste. Cook 10 minutes to reduce liquid.

Arrange in pan 4 inches deep (4 1/2 x 6) 1/2 eggplant, 1/2 potatoes, 1/2 meat and repeat. Cover with Cream Sauce: 3/8 c. flour 1/2 qt. warm milk 2 slightly beaten eggs 1/4 tsp. salt

Melt butter, remove from heat. Stir in flour and blend until smooth. Add milk and eggs and salt. Cook on low heat until thick. Do not let scorch. Pour over eggplant, meat, potato mixture. Bake 375 degrees for 30 minutes or until custard is set. Brown under broiler, if necessary.