Stuffed Eggplant Supreme

• 1 lb. lamb shoulder, coarsely ground (or ground beef)
• 1/4 tsp. cinnamon
• salt and pepper to taste
• 1/2 c. pine nuts (optional)
• 2 medium onions, finely chopped
• 2 medium eggplants, peeled
• margarine or butter
• 1 (8 oz.) can tomato sauce

1. Saute meat with seasonings and pine nuts.
2. Add onions and continue sauteing until soft.
3. Set aside.
4. Slice eggplants approximately 1-inch thick rounds.
5. Brown eggplant in butter until slightly brown and soft.
6. Place the rounds in a baking dish (1 layer).
7. Place meat mixture onto each slice, then place a layer of eggplant on top.
8. Pour tomato sauce over eggplants and barely cover with water.
9. Sprinkle with additional salt.
10. Bake 20 to 25 minutes at 375u0b0.
11. Remove gently with a pancake turner and place over a serving of rice.
12. Serves 6 to 8.

lamb shoulder, cinnamon, salt, pine nuts, onions, eggplants, margarine, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=362677 (may not work)