2 med. eggplants
2 med. onions, chopped
2 tbsp. minced parsley
1 c. water
1/2 c. tomato paste
2 eggs, well beaten
1/2 c. grated cheese
1/4 lb. butter
1/2 c. olive oil
1 lb. chopped meat
Salt and pepper to taste
1/2 c. bread crumbs

Brown the meat and finely chopped onion with olive oil. When well browned, add water, tomato paste, parsley, butter, salt and pepper. Let it simmer on low fire for one hour or more until paste is thickened. In the meantime peel and cut lengthwise eggplants in 1/4 inch thick slices.

Sprinkle with flour and saute in olive oil or butter to a golden brown color. Add to the already cooked chopped meat, the two tablespoons of bread crumbs and mix well. Butter a baking dish well and sprinkle with bread crumbs. Place half of eggplant slices in the dish and spread half of chopped meat on the eggplant slices.

Add remaining eggplant and chopped meat paste alternately. Pour well beaten eggs on top and spread evenly. Sprinkle with grated cheese and bread crumb mixture and bake in medium oven for about half an hour or until golden brown.