2 med. eggplants
Salt
1 lb. ground beef
1 1/2 tsp. Greek seasoning
1 med. onion chopped
1 clove garlic minced
Dash of cinnamon
2 tbsp. butter
1/4 tsp. nutmeg
1 tbsp. chopped parsley
1/2 c. mashed Italian plum tomatoes
1/4 c. red wine
1/4 c. grated Romano cheese
Peanut oil

Peel and slice eggplants lengthwise 1/4 inch slices. Sprinkle with salt and pat on paper towels. Saute beef in butter with Greek seasoning, onion, garlic, crumbling meat until browned. Add cinnamon, nutmeg, parsley and tomatoes. Stir well. Add wine. Cover and simmer 30 minutes. Rinse eggplant and pat dry with paper towels. Lightly oil skillet and fry eggplant over high heat. Drain on paper towels. Grease 9 x 9 inch pan. Layer eggplant and top with meat mixture. Sprinkle with cheese. Continue layering in same order ending with eggplant. Pour cheese sauce over. Bake 45 to 60 minutes at 375 degrees. Let stand 15 minutes to set before slicing into 3 inch squares. 6 servings.

CHEESE SAUCE:

2 egg yolks
1 c. milk
1/2 c. grated Romano cheese

Beat egg yolks until frothy. Add milk and cheese mixing well.