Easy Mousaka

• 1 large eggplant
• ¼ cup shortening
• 1 lb. ground beef
• 1 tsp. salt
• 4 medium onions, chopped
• 1 can tomato soup

Slice the unpeeled eggplant in ½ inch slices; brown in hot shortening. Remove from skillet and saute beef only until it crumbles and loses its color.

In a well oiled casserole, place a layer of eggplant slices, a layer of meat, and a layer of onions; sprinkle with salt. Repeat layers; spread undiluted soup over all. Cover and bake at 350 degrees F. for 30 minutes, then uncover and bake 30 minutes more. Yield: 6-8 servings.