- Cut 6 nice eggplants into half lengthways, incise the flesh deeply with a number of cuts then deep fry in hot oil until soft.
- Peel 2 more eggplants and cut into round slices approximately 7–8 mm (4 in) thick. Season, flour and likewise deep fry in hot oil.
- Remove the pulp from the cooked halves of eggplant with a spoon, chop it and place in a basin. Add 750 g (1 lb 10 oz) of cooked lean mutton, either chopped or cut in small dice; 60 g (2 oz) very finely chopped onion lightly cooked in butter; 125 g (4½ oz) raw mushrooms, roughly chopped and cooked in butter; 2 eggs; a pinch of chopped parsley; half a clove of crushed garlic; 1 dl (3½ fl oz or ½ U.S. cup) reduced tomato-flavoured Sauce Espaghole, and season with salt and pepper. Mix all these ingredients together well.
- Completely line a well buttered shallow Charlotte mould with the skins from the eggplants, dark sides to the mould. Fill with layers of the mixture alternating with the slices of fried eggplant and finally cover with the remaining skins. Place in a deep tray and cook au Bain-marie in the oven for 1 hour. On removing the mould from the oven, allow it to stand for a few minutes to allow the ingredients to settle.
Remould on to a round dish and sprinkle the surface with chopped parsley.