12 oz ground lamb, turkey or beef; cooked
2 to 3 eggplants; pared, sliced lengthwise, 1/2 inch thick
8 oz diced onions
1 cup tomatoes; cannned, chopped
1/2 cup water
1/2 cup tomato paste
2 tbsp parsley
1 dash cinnamon
1 dash allspice
salt; to taste
pepper; to taste
1 tbsp butter
2 tbsp flour
1/2 cup milk

1. Preheat oven to 375F.

2. Add olive oil to a skillet over medium heat, add ground lamb and cook until browned. Remove cooked meat from skillet to a plate.

3. In the same skillet, brown eggplant slices; press with spatula to release moisture. Set eggplant aside.

4. Brown onions. Add tomatoes, water, tomato paste, parsley, cinnamon, allspice, salt and pepper. Simmer 5 minutes. Add meat and cook 10 minutes.

5. In an 11 x 7 casserole dish, place half of the eggplant slices then add half of the meat mixture. Layer the rest of the eggplant and top the remaining meat mixture.

6. In a medium saucepan, add the butter and flour and cook together until well mixed and thick, about 5 minutes.

7. Add the milk and continue to stir until the sauce thickens. Add salt and pepper to taste and pour white sauce over the top of casserole.

8. Bake for 35 minutes or until brown.