1 1/2 lbs. hamburger
3 med. onions, chopped fine
1 lg. can tomatoes
2-3 med. eggplants
2 tbsp. chopped parsley
2 sticks butter
2 eggs, well beaten
1/2 c. Romano
6 tbsp. bread crumbs
1/4 c. red wine (opt.)
Salt & pepper

Brown the onions and hamburger in half of the butter. Add parsley, tomatoes, wine, salt and pepper to taste and cook on low until liquid is absorbed. Set aside to cool, then add eggs, cheese and 3 tablespoons bread crumbs. Mix well, season to taste.

While this is being prepared, slice eggplant lengthwise. Fry each slice in butter, browning on both sides. (First soak eggplant slices in salt water, blot dry.)

Sprinkle bottom of 9"x13" pan with bread crumbs, then place a layer of eggplants over this. Cover with meat mixture, then add another layer of eggplant and meat again, until all is used, ending with eggplant.

Top with cream sauce. Bake in oven at 375 to 400 degrees for 1 hour. Serves 6 to 7. Serve with tossed green salad and hard bread.

CREAM SAUCE:

1/2 stick butter
2 tbsp. flour
2 c. milk
1/2 c. grated cheese
4 eggs
Salt & pepper

Over medium flame brown flour with butter lightly for 8 to 10 minutes, stirring some to avoid scorching. Add milk gradually, stirring constantly. Cook 20 minutes stirring occasionally. When starts to bubble remove at once. Beat eggs 5 to 7 minutes add to mixture along with cheese. Mix thoroughly and season to taste.

Casserole calls for kefaloteri cheese as does sauce. I substitute Romano for casserole and Parmesan for sauce.