Beef-filled Eggplant Casserole

1 lb ground beef
1 1/2 cups evaporated milk
1/2 cup grated mozzarella cheese
3 eggs
4 tablespoons all-purpose flour
Salt
4 large eggplants sliced thinly
2 tablespoons olive oil

Brown the ground beef; drain.

Mix the milk, cheese, eggs, flour and salt.

Coat a baking pan with the olive oil. Put a layer of eggplant in the and cover with a third of the batter. Cover with the ground beef then a third of the batter. Add another layer of eggplant, add top with remaining batter.

Bake in medium oven (350F) until it is light golden.

Serve with green salad.

Servings: 6