3 or 4 med. eggplants
1 sm. can tomato sauce
Flour
Olive oil
1 lg. onion, chopped
2 cloves garlic
1 1/2 lbs. ground lamb
Salt
Pepper
6 tbsp. butter
3 c. milk
6 tbsp. flour
3 eggs, well beaten
1 c. dry bread crumbs
2 c. grated Jack cheese

Slice off stem end of eggplants and cut eggplant crosswise into 1/2" thick rounds. Dip both sides in flour and fry in olive oil or use broiler to cut down on grease. Fry until lightly browned on both sides. Use half of the slices to line a greased 16"x9"x2" pan.

Heat 2 tablespoons of olive oil and fry onions and garlic until clear. Then add the ground lamb and fry until browned. Make sure meat is crumbled. Then add tomato sauce and simmer for 10 minutes. Season with salt and pepper.

In a saucepan, melt 6 tablespoons butter then add the 6 tablespoons flour. Gradually stir in milk and cook over medium heat, stirring constantly (it takes a while). When the white sauce thickens, remove from heat and beat slowly into beaten eggs.

ASSEMBLY: Spoon one half of the meat sauce evenly over the eggplant. Spoon 1/2 of the egg sauce over the meat. Sprinkle 1 cup of cheese over the sauce and then 1/2 of crumbs. Layer another layer of eggplant, meat, sauce, cheese and crumbs. Bake in a preheated 350 degree oven for 30 to 40 minutes or until top is lightly browned.

This is good if you make it ahead and just reheat for company and it even freezes well.