1 lg. eggplant, cut in 1/2-inch slices
1/2 c. salt
3 qt. water

Soak eggplant in water and salt for 30 minutes. Drain.

2 eggs, well beaten
2 tbsp. milk
1/2 c. bacon cracker crumbs
1/2 c. butter, melted

Combine eggs and milk. Dip eggplant slices in egg mixture and coat with cracker crumbs. Fry slices in the butter until just browned, turning once.

1 lb. ground chuck
1 lg. onion, chopped
1 tsp. seasoned salt
1/2 tsp. pepper
1 tsp. oregano, dried
1 bay leaf, crumbled
2 tomatoes, cut in 1/2-inch slices
1 c. sharp cheddar cheese, grated
1/2 c. Parmesan cheese
2 eggs, well beaten
1/2 c. milk

Brown the meat with onion, pepper and spices. Layer the eggplant, meat, tomatoes and cheese in a greased 9x13-inch casserole dish. Sprinkle with Parmesan cheese. Combine the 2 eggs and 1/2 cup milk. Mix well. Pour over casserole. Bake at 375 degrees for 35 minutes.