2 tbsp. butter
1 c. finely cut onion
1 1/2 lb. ground chuck
1 clove garlic, crushed
1/2 tsp. dried oregano leaves
1 tsp. dried basil leaves
1/2 tsp. cinnamon
1 tsp. salt
Dash pepper
2 (8 oz.) cans tomato sauce
2 eggplants
Salt
1/2 c. butter (melted)

To make meat sauce: In hot butter saute onion, chuck, garlic, about 10 minutes, add herbs, cinnamon, salt, pepper and tomato sauce. Bring to boil, reduce heat, simmer 1/2 hour. Half unpeeled eggplant, lengthwise. Slice crosswise 1/2 inch thick. Place in broiler pan. Sprinkle lightly with salt and brush with butter. Broil 4 minutes or until golden brown on both sides.

To make cream sauce:

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

Melt butter, remove from heat, stir in flour, salt and pepper. Add milk gradually. Bring to boil stirring until mixture is thick. Beat eggs. Add small amount of hot mixture at a time, return to saucepan, mix well.

In bottom of 12 x 7 1/2 x 2 inch baking dish, layer 1/2 eggplant overlapping slightly (2 layers). Sprinkle with 2 tablespoons of each cheese, stir bread crumbs into meat sauce. Spoon evenly over eggplant. Sprinkle with 2 tablespoons each cheese. Layer rest of eggplant overlapping. Pour cream sauce over all. Sprinkle top with remainder of cheeses. Bake in preheated oven at 350 degrees for 35 to 40 minutes until golden brown and center is set. If desired may brown topping more; one minute under broiler. Cool slightly before serving. Cut in squares.