1 1/2 lb. ground beef
1 clove garlic, minced
1 1/2 tsp. salt
1/4 tsp. pepper
2 chopped onions
4 tbsp. butter
1 c. tomato sauce
1 tsp. sugar
Dash of cinnamon
3 med. eggplants
Vegetable oil
6 tbsp. flour
3 c. milk
4-6 egg yolks, beaten

Crumble and brown meat; add garlic, salt and pepper, cook slowly until juices are absorbed. Add onion, parsley and 4 tablespoons butter; brown well. Add tomato sauce, sugar, cinnamon and 1 cup water, simmer until thickened.

Slice eggplants; soak in salt water for 15 minutes. Drain and squeeze slices to remove excess water. Brush with oil and broil both sides until brown.

To make cream sauce, melt butter; add flour and stir until light brown. Add milk slowly, stirring constantly until thickened. Slowly add egg yolks, cook over low heat until thickened. Season with salt and pepper to taste.

In 9x13 inch pan, arrange layers of eggplant alternately with meat mixture, topping with eggplant. Spread cream sauce over top; sprinkle with nutmeg and grated cheese. Bake at 350 degrees for 30 minutes. Let set before serving.