3 med. size eggplants
Salt
2 lbs. ground lean beef
1 1/2 c. chopped onion
6 tbsp. butter
2 cloves garlic
1 tbsp. salt
1 tsp. pepper
1 c. salad oil
6 med. size potatoes
2 tbsp. chopped fresh parsley
1 tbsp. dried mint
1/2 tsp. cinnamon
4 tbsp. tomato paste

Leaving skin on, slice the eggplant into 1/2 inch slices. Sprinkle well with salt, allow to drain about 20 minutes. Wash off this salt and dry the eggplant on a towel. Heat 1 cup salad oil and fry the slices a few at a time until golden brown on both sides.

Slice the peeled washed potatoes into 1/4 inch slices and fry these in the same manner, add more oil if necessary. Saute onion and garlic in 6 tablespoons of butter. Add the ground beef, brown (10 minutes). Add salt, pepper, mint, parsley, cinnamon, tomato paste. Remove cover, cook another 10 minutes to reduce liquid. Arrange 1/2 of eggplant in 9 x 12 inch baking dish about 4 inches deep. Top with half of the potatoes and meat. Repeat this process with remaining eggplant and meat and potatoes. Cover evenly with the following cream sauce.