3 med. eggplants
Salt
Flour
7 eggs
2/3 c. vegetable oil
3 lg. onions, minced
1/2 c. butter
1/2 lb. each ground pork and beef
1 lb. ground lean lamb
1/4 c. fine dry bread crumbs
1/2 tsp. pepper
1 clove garlic, minced
2 c. milk
1/8 tsp. nutmeg
3 egg yolks, beaten
Dairy sour cream (optional)

Peel eggplants and cut in 1/4 lengthwise slices. Sprinkle with salt and let stand 15 minutes; dust with flour. Then dip in 5 eggs, beaten, and brown on both sides. Set aside. In skillet, cook onion. Mix meats, 2 eggs, bread crumbs, 1/2 teaspoon salt, pepper, and garlic. Add to onion; cook lightly browned. In saucepan, melt butter in 6 tablespoons flour. Add milk and cook until smooth. Line a 3 1/2 to 4 quart roasting pan layer of eggplant and meat mixture. Repeat layer ending with eggplant. Pour sauce over top; bake in 375 degree oven for 1 hour. Cut in squares. 10 servings. Serve with sour cream, if desired.