Combine 1 medium eggplant, chopped, and 1/4 cup water.
Cover; simmer till tender.
Turn into 2 quart casserole.
In skillet cook 1 1/2 pounds ground beef, 1/2 cup fresh or frozen chopped onion, and 1 small clove garlic, minced, till beef is browned; drain.
Stir in 2 cups finely shredded cabbage, one 8 ounce can tomato sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, 1/4 teaspoon pepper, and dash ground nutmeg.
Cover; cook 10 minutes.
Stir in 1 cup shredded sharp process American cheese.
Spoon over eggplant.
Cover; refrigerate up to 24 hours.
Bake, covered, at 350Â° for 45 minutes.
Uncover; top with 1/2 cup.
Shredded sharp process American cheese.
Bake 15 minutes more.