3 med. eggplants, peeled, sliced, salted down, and left to drain for one hour
2 c. spaghetti sauce (Ragu tomatoes and herbs

WHITE SAUCE:

4 tbsp. butter
4 tbsp. flour
2 c. milk

Cook until thick and add 2 beaten eggs. Beat well. Then add 1/2 teaspoon cinnamon and salt and pepper to taste. Mix in.

Rinse and pat dry eggplant. Place in microwave safe dish. Cover with wax paper and microwave on high for 5 minutes. Spread spaghetti sauce in 10 x 13 pan. Layer with eggplant. Pour white sauce over all. Sprinkle with some Parmesan cheese and bake 45 minutes at 350 degrees or until top is brown. NOTE: skim milk, low fat butter and no cholesterol egg products work well in this recipe.