2 large eggplants
1 lb chopped beefsteak
1 cp chopped onions
6 tbsp butter
1 tsp salt
1/4 tsp pepper
2 eggs, slightly beaten
1/2 cp buttered fine bread crumbs
1 - Cut eggplants into slices 1/2-inch thick.
2 - Soak in salted water for 15 minutes.
3 - Brown beefsteak and onion in half the butter. Reserve.
4 - Dry eggplant.
5 - Fry in remaining butter in same pan.
6 - Season with salt and pepper.
7 - Alternate layers of eggp[lant and meat-onion mixture in greased casserole.
8 - Pour in eggs.
9 - Sprinkle with buttered crumbs.
10 - Bake uncovered in moderate oven (350 degrees F.) until beef and eggplant are tender and top is crusty.
11 - If you are not ready to serve, cover casserole so it does not dry out.
12 - Add beef stock if it is needed.