2 tbsp. butter
1 c. chopped onion
1 1/2 lbs. ground chuck or lamb
1 clove garlic, crushed
1/2 tsp. oregano
1 tsp. basil
1/2 tsp. cinnamon
1 tsp. salt, dash pepper
2 (8 oz.) cans tomato sauce
2 eggplants, 1 1/4 lb. size, washed and dried
1/2 c. butter

CREAM SAUCE:

2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
Dash pepper
2 c. milk
2 eggs
1/2 c. Parmesan cheese, grated
1/2 c. Cheddar cheese
2 tbsp. dry bread crumbs

MEAT SAUCE: In large frying pan, saute onion, chuck, garlic in hot butter, stirring until brown, about 10 minutes. Add herbs, spices, tomato sauce; bring to boil, stirring. Reduce heat, simmer, uncovered 1/2 hour.

Halve eggplant lengthwise, then crosswise 1/2 inch thick. Place in bottom of broiler pan; sprinkle lightly with salt; brush lightly with melted butter. Broil until golden, both sides.

CREAM SAUCE: In medium saucepan melt butter. Remove from heat; stir in flour, salt and pepper. Add milk gradually. Bring to boiling, stirring until mixture is thickened. Remove from heat. In small bowl, beat eggs with wire whisk. Beat in some hot cream sauce; return to saucepan; mix well; set aside. Preheat oven to 350 degrees.

TO ASSEMBLE CASSEROLE: In bottom of a shallow 2 quart baking dish 12 x 7 1/2 x 2 inch layer half of eggplant, overlapping slightly. Sprinkle with 2 teaspoons each Parmesan and Cheddar cheeses. Stir bread crumbs into meat sauce; spoon evenly over eggplant; then sprinkle 2 tablespoons again with Parmesan and Cheddar. Layer rest of eggplant slices, overlapping as before. Pour cream sauce over all. Sprinkle top with remaining cheese. Bake 35-40 minutes or until top is golden brown and top is set. Cut in squares to serve. Makes 6 servings. Delicious with tossed salad and garlic bread.