4    7 to 8" eggplants, washed
1 tb Salt
2 tb Olive oil
2 lb Lean ground lamb
Vegetable oil
2/3 c  Finely chopped onion
8 oz Sliced mushrooms, drained
1 ts Salt
1 ts Dried rosemary leaves
1/2 ts Dried thyme leaves
1    Clove garlic, peeled
-and crushed
2/3 c  Beef stock or broth
1 1/2 ts Cornstarch
3 tb Tomato paste,
-(save remainder for sauce)
3    Eggs, slightly beaten
Tomato sauce for Moussaka
-(recipe)

1. Remove green caps from eggplants and slice eggplants in half lengthwise.
Make deep slashes in eggplant pulp, but do not cut through skins. Sprinkle
eggplant halves with the 1 tablespoon salt and allow to stand at room
temperature 1/2 hour. 2. Squeeze moisture out of eggplant halves and brush
cut sur- faces with the 2 tablespoons of olive oil. Heat 4 eggplant halves
at a time in e Oven 7 minutes or until pulp is tender. Repeat with
remaining eggplant halves. 3. Scoop pulp out of eggplant, being careful not
to rip skins. Set skins aside. Chop eggplant pulp coarsely. Place pulp in a
medium-sized, heat-resistant, non-metallic bowl and heat, un- covered, in
Microwave Oven 4 minutes or until tender. Stir occasionally. 4. In a large
heat-resistant, non-metallic bowl, crumble the lamb. Heat, uncovered, in
Microwave Oven 5 minutes stirring frequently to break up pieces until meat
is no longer pink. 5. Liberally oil a deep, 2-quart, heat-resistant,
non-metallic cas-serole. Line casserole with the reserved eggplant skins.
Arrange skins with the purple sides toward the outside and wide ends of
eggplant skins at the top of the casserole. 6. Drain the lamb juices and
discard. Add chopped eggplant, onion, mushrooms, the 1 teaspoon salt,
thyme, rosemary and garlic to the cooked lamb. Stir to combine well. Heat,
uncovered, in Microwave Oven 5 minutes or until onion is tender. 7. In a
small heat-resistant, non-metallic bowl combine beef stock and cornstarch
until smooth. Heat, uncovered, in Microwave Oven 1 minute or until
thickened and clear; stir occasionally. 8. Add thickened beef stock with
remaining ingredients, except tomato sauce, to lamb mixture. Pour
lamb-eggplant mixture into eggplant-skin-lined casserole. 9. Fold eggplant
skins over filling. Heat, covered with a plate, 9 minutes or until a knife
inserted in the center of the mixture comes out clean. 10. Invert onto
platter for serving. Serve with tomato sauce.