1 lg. eggplant
Juice of 1 lemon
Flour
1/4 c. olive oil
3 med. onions, chopped
1 lb. ground lamb or beef
Salt and pepper to taste
1 c. tomato puree
1 tsp. oregano
Dash of nutmeg
1 c. rich cream sauce
1/3 c. grated Parmesan cheese

Peel and slice eggplant. Dip in lemon juice and sprinkle with flour. Heat oil in skillet; add eggplant slices and saute until light brown. Remove eggplant; pour off all but 2 tablespoons of oil. Add onions and meat; cook until red color disappears. Season with salt and pepper.

Mix together tomato puree, oregano, and nutmeg. Alternate layers of eggplant, meat mixture, and tomato puree in a 2-quart greased casserole. Top with cream sauce. Sprinkle with cheese. Bake in 350 degree oven for 25 minutes. Serves: 6.