2 md Aubergines (Eggplants)
Salt
1/2 c  Clarified butter (approx)
1 lg Onion; finely chopped
1 lb Lean ground lamb
2 md Tomatoes; concassee
1 ts Cinnamon
Salt & pepper
3    Eggs

-OPTIONAL VARIATION –
Omit cinnamon and use
2 tb Parsley; finely chopped
2 tb Dill; “” “” -=OR=-
2 ts Basil or mint fine chopped
Add above with tomatoes.

OPTIONAL TOPPING
1/2 c Grated parmesan or Romano
Paprika
On top of beaten eggs

Note (IMH) The authentic meat to use in the recipe is lamb (mutton), but
ground beef may also be used if ground lamb is unavailable.

Remove stems and hulls from aubergines (eggplants), cut crosswise into 1/2″
slices Sprinkle generously both sides with salt, layer into a sieve or
colander, weight and leave to disgorge 30 minutes.

Meanwhile, in a heavy frying pan (skillet) heat 1/4 of the butter over
moderate heat. Add the onion and saute (sweat) until soft but not browned,
stirring frequently. Raise the heat and add the meat. Cook until lightly
browned, breaking up any lumps with back of the spoon. Stir in the
tomatoes, cinnamon (or herbs) and salt & pepper. Cook 5 minutes, or a
little longer, then set aside until aubergines are done.

Dry the aubergine slices carefully with fresh paper towels. Saute (fry) in
the remaining butter until golden brown on both sides. (you may have to use
more oil or butter if this gets absorbed). Arrange half the aubergine
slices in the bottom of a buttered baking dish. Spread the meat mixture
over them and cover with the remaining eggplant slices. Cover and bake in a
preheated 375F oven 35 minutes.

Beat the eggs until frothy. Uncover the dish, pour the beaten egg over (top
now with optional cheese and paprika) and bake 15 minutes. Serve with plain
or tomato rice pilaff.