1 eggplant, peeled, cut 1" slices
1/3 c. Crisco oil
1 lb. ground beef
1 c. chopped onions
1 can tomatoes
1/3 c. uncooked rice
1 1/2 tsp. garlic
1 tsp. salt
Pepper to taste

Brown eggplant in oil. Remove from skillet and drain on paper towels. Brown ground beef and onion in same skillet. Add tomatoes, rice, salt, pepper and garlic salt. Bring to a boil. Place half the eggplant in greased 2 1/2 quart casserole. Top with half the beef mixture. Repeat layers. Cover and bake at 350 degrees for 1 hour. Mushrooms may be added to beef mixture.