Eggplant Casserole

1 tablespoon olive oil

1 pound diced leg of lamb (see note)

1 can (15 ounces) diced tomatoes

1 large eggplant

1 small onion, chopped

salt and pepper to taste

Topping

1 cup shortening

1 cup flour

1 cup water (about)

3 eggs

1 teaspoon salt

1 teaspoon black pepper

Heat oven to 350 degrees. Grease a baking sheet.

In a large skillet, saute heat olive oil; add lamb and onion and cook until meat is done. Add diced tomatoes and simmer about 10 minutes. Season to taste. Set meat mixture aside.

Peel and cut eggplant into ⅛-inch slices; place on baking sheet and cook about 15 minutes or until tender.

For the topping: Melt shortening in saucepan, blend in flour with wooden spoon. Add water gradually, stirring constantly.

In separate bowl beat eggs slightly and add slowly to hot mixture, stirring constantly. Add salt and pepper, cook over low heat 20-30 minutes until smooth and thick. To assemble: Layer half the eggplant in 9-inch baking dish, top with all meat mixture; finish with remaining eggplant. Pour topping over casserole and bake for about 1 hour or until surface is light golden brown.

Serves four.

Cook's note: Use boneless leg of lamb; it is easier to cut.

Nutrition values per serving: 880 calories, 61 g fat (16 g saturated), 40 g carbohydrates, 7 g fiber, 34 g protein, 230 mg cholesterol, 1540 mg sodium.