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Skin and slice eggplant in ½" slices.
Sprinkle with salt and spread on paper towels for ½ hour to draw out excess moisture.
Brush both sides of eggplant with melted butter. Place in pan under broiler and brown lightly on each side.
Remove from broiler and place a layer of slices on bottom of lightly greased 9" x 13" baking pan.
Saute meat and onions in 1 Tbsp. butter until meat is cooked.
Add pine nuts to meat mixture with salt and spices. Mix well.
Spread meat mixture over eggplant slices and cover with remaining eggplant slices.
Mix tomato sauce, water and lemon juice and pour evenly over casserole. (May be frozen at this point.)
Bake in preheated 375 degree oven for 40 - 45 minutes, or until eggplant is well cooked but still firm.
Serve with rice (page 121).