3 tbsp. butter
1 1/2 lb. lamb or 1/2 lb. beef, ground
1/2 lb. pork, ground
1 tsp. salt
1/2 tsp. pepper
1/3 c. salad oil
2 med. eggplants, pared & sliced into 1/2" slices
1 lg. onion, minced
1 clove garlic, minced
1 c. canned tomato puree
1/2 c. cold water
1/4 tsp. nutmeg
1 c. flour
1/2 c. Parmesan cheese, grated

In butter in skillet over medium heat cook onion with 1/2 teaspoon of salt and pepper for 5 minutes. Add ground meat and garlic. Cook 10 minutes. Add tomato puree, cold water and nutmeg. Cook 15 minutes. Heat oven to 350 degrees.

In large skillet, heat oil. Mix flour with 1 teaspoon salt and 1 teaspoon pepper and coat eggplant slices. Fry eggplant until brown. Place eggplant slices in baking dish spread with meat sauce, repeating layers. Sprinkle with Parmesan cheese. Bake 30 minutes. Serve hot, cut into squares with hot limas.