1 med. to large eggplant
Salt
1/3 c. olive oil
1 clove garlic
1/2 stick butter
1 lb. hamburger
1 med. onion
2 bay leaves
Pinch of thyme
Black pepper
1/2 can tomato puree or past
2 egg yolks

Peel and cut one eggplant lengthwise into 1/4 inch thick slices. Salt well and well stand in bowl for 2 hours. Wash and dry with paper towel or cloth. Sprinkle with black pepper. Heat in skillet 1/3 cup olive oil, 1/2 stick butter and 1/2 of garlic clove. Lightly fry the eggplant slices in this mixture. Take up into plate as they become slightly brown. When the eggplant is all up, remove the first piece of garlic and put in the second half. Then put in 1 lb. of hamburger. To this add one chopped medium onion, 2 broken bay leaves, a good pinch of thyme, 1/2 teaspoon black pepper, 1/8 teaspoon salt. Stir until hamburger is slightly browned then add 1/2 can tomato puree or paste, put lid on skillet and let mixture come to a good simmer. Remove the garlic. Now put half the eggplant slices in a casserole, pour in the hamburger mixture and add the remaining eggplant. Top with 2 beaten egg yolks and cook in 350 degree oven about 30 minutes.