2 med. eggplants
1 lb. ground beef
1 c. chopped onion
1/4 c. red Burgundy
1/4 c. water
2 tbsp. snipped parsley
1 tbsp. tomato paste
1 tsp. salt
1 slice bread, torn in crumbs
2 beaten eggs
1/4 c. shredded sharp process American cheese
Dash ground cinnamon
3 tbsp. butter
3 tbsp. all-purpose flour
1 1/2 c. milk
1/2 tsp. salt
Dash pepper
Dash ground nutmeg
1 beaten egg
1/4 c. shredded sharp process American cheese

Pare eggplants; cut into slices 1/2 inch thick. Sprinkle with a little salt and set aside.

In skillet brown meat with onion; drain off any excess fat. Add wine, water, parsley, tomato paste, 1 teaspoon salt and dash pepper. Simmer until liquid is nearly absorbed. Cool; stir in half the bread crumbs, the 2 beaten eggs, 1/4 cup cheese and cinnamon.

In saucepan melt butter; stir in flour. Add milk; cook and stir until thick and bubbly. Add 1/2 teaspoon salt, dash pepper and nutmeg. Add a small amount of hot sauce to the beaten egg; return to hot mixture. Cook over low heat 2 minutes, stirring constantly.

Brown eggplant slices on both sides in a little hot oil. Sprinkle bottom of 12 x 7 1/2 x 2 inch baking dish with remaining bread crumbs. Cover with a layer of eggplant slices (reserve remainder). Spoon on all of meat mixture. Arrange remaining eggplant over meat mixture. Pour milk-egg sauce over all. Top with 1/4 cup shredded cheese. Bake in moderate oven (350 degrees) for about 45 minutes. Serve hot. Makes 6-8 servings.