Lamb and Eggplant Casserole

Ingredients

2 medium eggplants
1 lb. mushrooms
3 Tsp. butter
1/2 cup chopped onion,
2-3 cloves garlic crushed
1 Tbls bacon fat
2 Tsp. flour
2 cups diced lamb
1 Tsp. oregano
1/2 cup soft bread crumbs

1. Peel, slice and salt the eggplants. Let sit for 1/2 hour until juice runs out. Drop into boiling water for 2 minutes and drain (this takes the bitterness out of the eggplant).
2. Peel and stem mushrooms.
3. Simmer stems and peelings in two, 1/2 cups water for 15 minutes.
4. Heat oven to 400 degrees.
5. Chop mushroom caps and sauté in 2 Tsp. butter.
6. Sauté onions, garlic in bacon fat.
7. Add flour and blend.
8. Add stock from mushroom stems ad stir until thickened and smooth.
9. Add eggplant, sautéed mushrooms, lamb and oregano.
10. Pile into a buttered 2 qt casserole.
11. Cover with crumbs and dot with butter.
12. Bake 30 minutes.