3 med. sized eggplants (about 1 1/4 lbs. each)
Salad oil or olive oil
Meat sauce (recipe follows)
Custard topping (recipe follows)
1 1/4 c. shredded Parmesan cheese

Trim the stem ends from eggplant and cut in 1/2 inch thick slices. Salt and place on paper towels to drain for half an hour. Oil a shallow rimmed baking pan and place eggplant slices on it in a single layer. Bake in a 400 degree oven until lightly browned, turning occasionally. This can take up to half an hour. They will look like small pancakes.

Meat sauce: Chop 2 large onions and mince 2 cloves garlic. Saute in two tablespoons oil. Add 2 pounds lean ground beef and cook, stirring, until crumbly. Add 2 salt, 1/2 teaspoon oregano leaves, 1/4 teaspoon each ground cinnamon, nutmeg, and pepper, and 1/4 cup ketchup; cook, uncovered, until liquid has evaporated, about 5 minutes. Skim off and discard any fat.

Custard topping: In a bowl, beat 6 eggs, 1/2 teaspoon salt, 1/8 teaspoon ground nutmeg; set aside. In a saucepan melt 6 tablespoons butter over medium heat. Add 6 tablespoons flour and cook, stirring, until bubbly. Gradually stir in four cups milk and keep stirring until thickened. Remove from the heat and stir about 1/3 of the hot sauce into eggs. Then stir egg mixture back into hot sauce; cook 1 minute. Remove from heat. Melt in all but about 1/2 cup of the cheese.

To assemble: Place a layer of eggplant in an oiled 9 x 13 inch baking pan. Spoon over half the meat sauce, then repeat the layers. Spread custard topping evenly over the final layer of meat. Sprinkle with remaining Parmesan. Let the casserole rest for about 15 minutes before baking, until the topping has settled into place.

Bake uncovered in a 350 degree oven about 45 minutes, or until custard is browned and center is heated through. This dish can be prepared ahead and refrigerated. It will need to be baked longer if it has not been brought to room temperature before baking. Serves 10.