4 lg. eggplants

Peel, wash and dry eggplant, cut into slices and brown in butter. Brown 1 pound ground beef, some chopped green peppers, if desired, and some chopped onions in a skillet. Add a chopped, peeled tomato and 3 tablespoons of tomato paste. Stir and simmer about 10 minutes. Salt and pepper to taste.

In a 9 x 13 x 2 inch lightly greased baking dish, alternate layers of eggplant slices, sprinkling with salt and pepper, with meat mixture, ending with the eggplant on top. Sprinkle with grated Parmesan or Romano cheese. Bake at 375 degrees for about 20 minutes.

Make a white sauce mixture and bake uncovered for about 20 to 25 minutes. 1/8 tsp. pepper 1/4 tsp. salt 2 tbsp. flour 1 c. milk

Melt butter in saucepan. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk gradually. Heat to boiling, stirring constantly until thickened. Boil and stir about 1 minute. Pour this mixture over casserole and bake uncovered for about 20 to 25 minutes. Let stand on rack on counter for about 10 minutes. Cut into squares and serve.