|Shortening||1⁄2 Cup (8 tbs)|
|Sliced onions||1 1⁄2 Cup (24 tbs)|
|Chopped beef||3⁄4 Pound|
|Canned whole tomatoes||16 Ounce|
|Chopped parsley||3 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Grated cheddar cheese||1 Cup (16 tbs)|
Peel eggplant; cut into 1/2-inch slices.
Melt 1 table- spoon shortening in large skillet over moderate heat; brown eggplant on both sides.
Add remaining short- ening; cook onions until tender but not browned.
Add beef; cook until browned.
Add tomatoes, pars- ley, 2 teaspoons salt, oregano and pepper.
Simmer for 15 minutes.
Remove from heat.
Melt butter in pan over low heat, stirring occasionally.
Add flour; mix well.
Pour in milk all at once; stir constantly over moderate heat until thickened.
Add remaining salt; remove from heat.
Arrange layers of eggplant slices, beef mixture and white sauce in greased 2-quart casserole, ending with eggplant slices on top.
Pour egg over eggplant slices; sprinkle with grated cheese.
Bake in 350-degree oven for 40 minutes or until golden brown.