1 eggplant (little over 1 lb.)
1 1/4 lb. ground chuck
2 onions, finely chopped
1/4 c. chopped parsley
1/2 c. celery leaves, chopped
1/4 c. fresh mint or 1 tsp. dry
1 c. tomato sauce (diluted with 1/4 c. water)
Salt & pepper
Flour & oil
4 eggs or 4 egg whites & 1 egg
1 1/2 c. milk
2 tbsp. Parmesan cheese (optional)
Dash Worcestershire sauce

Peel and slice eggplant and salt it. Let it drain for a few hours.

Cook meat in skillet with onions and all seasonings. Add tomato sauce and cook for 40 minutes. Set aside.

Wash and wipe dry eggplant slices. Flour and fry in corn oil. Arrange half of the slices in bottom of 9 x 9 inch pan. Pour meat mixture over slices and spread evenly and arrange the remaining eggplant on top.

Beat eggs, milk, Parmesan cheese and Worcestershire sauce and pour over layered eggplant. Bake at 350 degrees for 30 to 40 minutes or until knife blade comes out dry.