1 medium eggplant, pared
1 1/2 lbs beefsteak, ground twice
1 tsp salt
1/4 tsp pepper
1 clove garlic, minced or chopped fine
3 tbsp oil
1 small onion, chopped
1 1/2 cps tomato sauce
1/4 tsp thyme
1/2 cp fine breadcrumbs
3 tbsp melted butter
1 - Cut eggplant into slices 1/4-inch thick.
2 - Soak in salted water for 20 minutes.
3 - Meanwhile season beef with salt and pepper
4 - Shape into 1-inch balls.
5 - Saute them quickly with garlic in hot oil until brown on all sides.
6 - Set aside.
7 - Drain and dry eggplant slices.
8 - In same frying pan, adding more oil if necessary, brown eggplant and onion.
9 - Add tomato sauce and thyme.
10 - Bring to boil.
11 - Transfer half to deep casserole, top with meat balls and add remainder of eggplant-tomato mixture.
12 - Cover with bread crumbs.
13 - Sprinkle with melted butter.
14 - Bake, uncovered until crusty and brown.
15 - Spoon onto plain cooked rice.