1 med. size eggplant
Salt and pepper
1 tbsp. lemon juice
1/4 c. flour
2 tsp. salt
1/8 tsp. pepper
2 lbs. (about 4-5) veal tenderloins, cut in 1/2 inch strips
1/4 c. oil
1/2 c. chopped onion
1 c. diced peppers
1 clove minced garlic
1 med. size can mushrooms
1 (8 oz.) can tomato sauce
1 can water
1/2 tsp. basil
Pinch of oregano and parsley
Parmesan cheese

Peel eggplant; cut in 1/4 inch slices. Place in shallow baking dish; sprinkle with salt, pepper and lemon juice. Season flour with salt and pepper; dredge veal with this mixture and brown quickly in skillet with oil. Drain on paper towels; arrange over eggplant.

In same skillet cook onion, peppers and garlic until limp; add mushrooms and cook until brown. Add tomato sauce and water; bring to slow bubbling boil. Pour this mixture over eggplant and veal; cover with tin foil and bake in moderate oven, 350 degrees, about 40 minutes. Remove foil and bake another 15 minutes. Serves 6-8.