12 slices eggplant, 1/2 inch thick
Boiling salted water
2 lbs. lean ground beef
3 tbsp. olive oil
1/4 c. chopped onion
1/4 c. chopped green pepper
2 tbsp. flour
2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. oregano
2 c. tomato sauce or puree
1 1/2 c. grated cheddar cheese

Preheat oven to 300 degrees. Cook the peeled eggplant slices in boiling, salted water until tender, about 5 minutes. Brown the meat in 2 tablespoons of the oil, stirring occasionally. Cook the onion and green pepper in the remaining oil until the vegetables are wilted. Combine the meat and vegetables in the skillet and stir in the flour, salt, black pepper and oregano. Add the tomato sauce and cook until thickened.

Arrange half the eggplant slices, 2-quart buttered baking dish. Spoon half the meat mixture and half the cheese over them. Repeat the layers and bake, uncovered, for 30 minutes.