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1.
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Peel eggplant and slice into 1/2 inch rounds.
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2.
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Place eggplant into a bowl of salted water and let it sit for about an hour.
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Preheat oven to 400 F towards the end of this time.
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3.
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Drain the water off of the eggplant and rinse remaining salt off.
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Pat dry with paper towel.
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Put eggplant slices onto a large baking sheet and brush each slice with olive oil.
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Put into a 400 F oven and roast for about 20 minutes.
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4.
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While eggplant is in oven, heat 1/2 stick of butter in a skillet over medium heat.
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When butter is melted add onion and cook until it turns translucent.
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5.
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Add ground round and cook until beef is browned.
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6.
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Add salt, pepper, cinnamon, allspice, and 1/4 cup lemon juice.
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Stir until all spices are mixed in.
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7.
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Let meat simmer on low heat for about 15 minutes.
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If the mixture looks dry, add 2 tablespoons of butter.
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8.
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In a pan, heat tomato juice, garlic that has been minced, 2 tablespoons of lemon juice and salt and pepper to taste.
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9.
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Take eggplant out of oven and place slices in a single layer in 1-2 9x12 baking dishes, depending on how many will fit into your dish.
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Lower the oven temperature to 350 F. 10.
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Top each slice of eggplant with some of the meat mixture.
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11.
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Pour tomato juice over the top until the eggplant is covered.
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You may have extra juice that you dont need.
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12.
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Bake uncovered at 350 F for 45 minutes, or until eggplant cuts easily with a fork.
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13.
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Serve over cooked white rice.
