Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      small         eggplant -- 3/4 to 1 pound
   3      tablespoons   olive oil or salad oil
     1/2  pound         ground lamb or ground beef
     1/2  cup           chopped onion
   1      clove         garlic -- minced
   1      can           stewed tomatoes -- 8 ounce
   1      can           mushroom stems and pieces -- 2 oz
     1/4  cup           catsup
   2      tablespoons   parsley flakes
     1/4  teaspoon      oregano leaves
     1/4  teaspoon      ground cinnamon
   1      cup           shredded monterey jack cheese
   2      tablespoons   grated parmesan cheese

Preparation:

Rinse eggplant and pat dry. Cut eggplant into 1/2 inch thick slices. Brush liberally with olive oil on both sides. Arrange in a single layer in a shallow pan and bake in a gas oven at 475 degrees F, turning if needed, until eggplant slices are well browned on both sides (about 30 minutes). Meanwhile in a wide skillet over a medium high flame brown ground lamb. Add onion and garlic and cook 5 minutes. Discard excess fat. Add tomatoes, mushrooms, catsup, parsley, oregano and cinnamon and cook, uncovered, over medium flame until sauce is thick. Arrange half the eggplant in the bottom of a shallow 1 quart baking dish, layer with half the meat mixture and sprinkle with half of the Monterey Jack. Repeat layers and sprinkle parmesan evenly over the top. Bake in a gas oven at 375 degrees F for about 20 minutes or until browned and bubbly.