4 med. eggplants
Salt
4 tbsp. butter
2 lbs. ground beef
2 med. onions, chopped
1 can tomato sauce
1/4 c. parsley, chopped
1/2 c. red wine
1/2 c. water
Salt and pepper
Dash of cinnamon
2-3 eggs, beaten
1/2 c. grated cheese
1/2 c. bread crumbs
6 tbsp. butter
6 tbsp. flour
3 c. hot milk
Salt and pepper to taste
Dash of nutmeg
4 egg yolks, lightly beaten
Cooking oil
Grated cheese

Slice eggplants into long slices. Sprinkle with salt.

In a frying pan, melt the 4 tablespoons of butter and saute meat and onions until meat is browned. Add tomato sauce, parsley, wine, salt and pepper and water. Simmer until liquid is absorbed. Cool. Stir in the cinnamon, eggs, cheese and half the bread crumbs.

SAUCE: In saucepan, melt the 6 tablespoons butter over low heat. Add flour and stir until well blended. Remove from heat. Gradually stir in milk. Return to heat and cook, stirring until smooth. Add salt and pepper and nutmeg.

Combine egg yolks with a little hot sauce. Stir egg mixture into sauce and cook on very low heat.

Brown eggplant on both sides in hot oil. Grease pan or casserole. Sprinkle with remaining bread crumbs. Cover with a layer of eggplant slices, then a layer of meat and continue until all eggplants are used and meat. Finish with eggplant. Cover with sauce. Sprinkle with grated cheese. Bake at 350 degrees for 1 hour. Serve hot. 10 to 12 servings.

Sliced and browned squash or round slices of potato may be used instead of eggplant.