|Eggplant||750 Gram, cut in 1/4 inch slices (1 Medium Eggplant)|
|Eggs||2 , slightly beaten|
|Fine dry bread crumbs||250 Milliliter|
|Olive oil||2 Tablespoon|
|Ground lamb/Beef||500 Gram|
|Chopped onion||375 Milliliter|
|Condensed tomato soup||1 Can (10 oz) (284 Milliliter)|
|Chopped parsley||30 Milliliter (2 Tablespoon)|
|Pepper||1 1⁄2 Dash (Generous Dash)|
|Condensed cream of mushroom soup||1 Can (10 oz) (284 Milliliter)|
|Egg yolks||2 , well beaten|
|Shredded swiss cheese||125 Milliliter|
Dip eggplant in slightly beaten egg, then bread crumbs.
Brown in olive oil (add oil as needed); remove.
In same frying pan, brown lamb and cook onion until tender; stir to separate meat.
Pour off fat.
Add tomato soup, parsley, salt and pepper.
In 2 L (2 quart) shallow baking dish 30 x 20 x 5 cm (12 x 8 x 2 inches), arrange alternate layers of eggplant and meat mixture, ending with layer of eggplant.
Blend mushroom soup and egg yolks; pour over eggplant.
Sprinkle with cheese.
Bake at 160°C (325°F) for 45 minutes.