Eggplant (Aubergine) Fit for a Sheik (Sheik Al Mihshee)

My grandmother NEVER told me this was eggplant, or I never would have eaten it. Darn it! I guess I really DO like eggplant. The nerve of her! Prep time includes time to allow eggplant "sweat" or drain.

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 1  large eggplant, sliced and unpeeled (2 lb)
• 1  lb ground lamb or 1  lb ground beef
• 1 (22 ounce) can chopped tomatoes
• 1⁄2 teaspoon cinnamon
• 1  tablespoon salt
•  pepper
• 1⁄4 teaspoon clove
• 2  crushed garlic cloves
• 2  medium onions, sliced (or chopped)
• 2 -3  tablespoons  melted butter

Directions

1. Lay out slices of eggplant on a large platter, and sprinkle with salt.
2. Let sit for approx 1/2 an hour.
3. Drain off water.
4. Brown meat and onions.
5. Add garlic, cook and stir for another minute, then drain.
6. Combine tomatoes with remaining seasonings.
7. Butter a casserole.
8. Layer half beef mixture, eggplant, tomatoes.
9. Repeat.
10. Cover.
11. Bake in an 450°F oven for 1 hour.