3-4 sm. eggplants, peeled & cut into 3/8" thick slices
Salted water
Flour
2 tbsp. olive oil
1 lg. onion, diced
2 tomatoes, peeled & diced or 2 c. canned plum tomatoes, drained
1 1/2 lbs. lean ground beef
1 tsp. salt
Ground pepper

Soak eggplant slices in salted water 20 minutes. Drain, then blot on paper towels. Coat with flour.

Preheat oven to 450 degrees. Grease 8"x15" casserole and cover rimmed baking sheet with foil. Coat foil with about 1/2" peanut oil. Add eggplant, turning to coat well. Bake about 20 minutes. Turn off oven and let stand another 30 minutes.

Heat olive oil in large skillet. Add onions and saute 1 minute. Add tomatoes and cook another 10 minutes. Add beef and cook through. Season with salt and pepper. Drain meat and pour drippings over eggplant. Let meat cool while making custard. Melt butter in medium skillet. Stir in flour and cook 1 minute. Add cream, water, salt, pepper, nutmeg and cook until very thick, 10 to 12 minutes, stirring frequently. Remove from heat, cover and set aside.

Preheat oven to 350 degrees. Layer eggplant and meat mixture to within 1" of top of casserole, sprinkling each layer with some cheese. Bake 15 minutes. Beat eggs and whisk into cooled cream sauce. Add lemon juice. Taste and adjust seasoning; spoon over casserole. Continue baking on lowest shelf of oven until hot, browned and puffed, about 35 minutes. Cut into squares. Can be refrigerated or frozen before custard is added. Bring to room temperature before baking. Well worth the effort.

CUSTARD TOPPING:

1/4 c. butter
5 tbsp. flour
1/2 tsp. salt
1/2 c. whipping cream
Dash of nutmeg
1 c. water
Freshly ground pepper
1 c. Parmesan cheese
2 eggs
2 tsp. lemon juice