1 lb. ground lean lamb
Salt & pepper
1 med. sized eggplant, peeled & cut into thin slices
1 (16 o.) can tomatoes
1/2 c. fine dry bread crumbs
1/2 c. grated Parmesan cheese

Heat oven to 400 degrees. Combine lamb, salt and pepper. Arrange a layer of lamb in the bottom of a shallow 2 quart casserole. Add a layer of eggplant and some of the tomatoes. Repeat layers, ending with eggplant. Sprinkle top with bread crumbs and then Parmesan cheese. Bake 30-40 minutes. Serves 4.