Lamb and Eggplant Casserole

1 medium eggplant
2 cups ground lamb (1 lb)
1/2 cup onion, chopped
3 Tbsp fresh parsley, chopped
1 tsp salt
1/4 tsp paprika
1/4 tsp dried oregano
1 cup chopped tomatoes

Preheat oven to 350 F.

Trim eggplant and finely chop. In a large bowl, combine eggplant, lamb, onions, parsley, salt, paprika, oregano and tomatoes.

Pour into a buttered casserole dish. Bake covered for about 45 minutes. Remove the cover and let the top brown.