2 med. eggplants, peeled and cut into 1/2 inch slices (2 pounds)
1 pound ground lamb or ground beef
1 c. chopped onion
1/4 c. dry red wine
1/4 c. water
2 tbsp. snipped parsley
1 tbsp. tomato paste
1 tsp. salt
Dash pepper
3/4 c. soft bread crumbs (1 slice)
1/2 c. shredded sharp American cheese (2 oz.)
2 beaten eggs
1/4 tsp. ground cinnamon
3 tbsp. butter
3 tbsp. all purpose flour
1/2 tsp. salt
1/8 tsp. ground nutmeg
Dash pepper
1 1/2 c. milk
1 beaten egg
Cooking oil

Sprinkle eggplant slices with a little salt; set aside. In skillet cook meat and onion until meat is brown; drain off excess fat. Stir in wine, water, parsley, tomato paste, the 1 teaspoon salt, and dash pepper. Simmer until liquid is nearly evaporated, about 4 minutes. Cool slightly.

Stir half the bread crumbs, half the cheese, the 2 eggs, and cinnamon into meat mixture. Set aside.

In saucepan melt butter; stir in flour, the 1/2 teaspoon salt, nutmeg and dash pepper. Add milk all at once; cook and stir until thickened and bubbly. Stir half the hot sauce mixture into the 1 beaten egg; return all to saucepan. Cook and stir over low heat 2 minutes. Set aside.

Brown eggplant slices in a little hot oil. Sprinkle bottom of a 12 x 7 1/2 x 2 inch baking dish with remaining bread crumbs. Cover with half the eggplant. Spoon meat mixture over eggplant layer. Arrange remaining eggplant atop; pour milk egg sauce over all. Sprinkle with remaining 1/4 cup cheese. Bake, uncovered, at 350 degrees until set, about 45 minutes. Makes 6 to 8 servings.