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1
Slice eggplants in half lengthwise then slice into 1/2-inch slices.
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2
Spread slices on waxed paper or cookie sheet.
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3
Sprinkle with salt then set aside.
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4
In a saucepan, cover potato slices with water, bring to a boil and cook for 6 minutes.
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5
Mix next 5 ingredients (beef, garlic, salt, pepper and allspice).
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6
Shape into 12 2-inch patties.
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7
Rinse eggplant.
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8
In deep 3-4 quart casserole arrange eggplant, potatotes (drained), tomatoes, meat patties, and onions alternately in rows, standing on end.
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9
Mix together remaining ingredients (tomato puree/sauce, water, salt & pepper).
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10
Pour sauce over casserole.
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11
Bake in 350F oven for 1 hour or until potatoes and eggplant are cooked through.
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12
Serve with warm, freshly baked bread.
