3/4 lb. lamb, beef, veal or pork
1 tbsp. cooking oil
1 clove garlic
2 green peppers
2 onions
2 lg. tomatoes or 1 c. juice
1/2 tbsp. chopped parsley
1 bay leaf
1/2 c. white wine
1 eggplant or summer squash (season with marjoram, thyme, salt & pepper)
2 eggs
1/2 c. milk
1/2 c. bread crumbs
1/4 c. grated cheese

Fry meat, onions, peppers and tomatoes with oil, parsley and other seasonings. Cook eggplant or squash in salted water for 10 minutes. Line baking dish with butter or other shortening. Place slices of vegetables in bottom, sprinkle with crumbs and a layer of meat mixture and continue layering until dish if full. Beat eggs and milk and pour over all. Put buttered crumbs and cheese on top. Bake at 325 degrees for 1 1/2 hours.