1 med. unpeeled eggplant
2 1/2 lbs. ground beef
1/2 c. chopped onion
1 sm. clove garlic, minced
1 (8 oz.) can tomato sauce
1 tbsp. Worcestershire sauce
Dash ground nutmeg
2 c. thinly shredded cabbage
6 oz. sharp process American cheese, shredded (1 1/2 c.)

Advance Preparation: Chop eggplant; place in skillet. Add 1/4 cup water. Cover and simmer until tender, about 10 to 15 minutes. Pour into a 2 quart baking dish. In same skillet brown the meat, onion and garlic; drain. Stir in tomato sauce, next 3 ingredients, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, covered for 10 minutes. Stir in 1 cup of the cheese. Spoon over eggplant. Cover; chill up to 24 hours.

Before Serving: Bake, covered at 350 degrees for 45 minutes. Uncover; top with remaining cheese. Bake 15 minutes longer.