2 sm. (1 lb. each) eggplants
1/2 c. olive oil or salad oil
1/2 c. Parmesan cheese, shredded

MEAT SAUCE:

2 med. onions
2 tbsp. salad oil
2 1/2 lbs. ground beef
2 (6 oz.) cans tomato paste
3 tbsp. fine dry bread crumbs
2 cloves garlic
1 1/4 c. dry red wine
1/4 c. parsley
2 tsp. salt
1 stick cinnamon
1 c. Parmesan cheese, shredded

CUSTARD SAUCE:

1/3 c. butter
1/2 c. flour
1/2 c. Parmesan cheese, shredded
6 eggs
1 tsp. salt
1/4 tsp. nutmeg
1 qt. milk

Trim stem ends from eggplant and cut lengthwise in 1/4 inch thick slices. Pour oil into two large baking pans and turn eggplant slices in it coating both sides. Arrange in a single layer. Bake in a 425 degree oven for 30 minutes, turning occasionally, or until tender. To assemble, arrange half eggplant in a 9 x 13 inch baking pan. Spoon on the meat sauce and top with remaining eggplant. Pour on custard topping and sprinkle with Parmesan. Bake, uncovered, in a 350 degree oven for 1 hour. Makes 12 servings.

MEAT SAUCE: Chop 2 medium-sized onions and saute in 2 tablespoons salad oil. Add 2 1/2 pounds ground beef and cook, stirring, until crumbly. Drain excess fat. Add 2 teaspoons salt, 2 cans (6 ounce each) tomato paste, 1 1/4 cup dry red wine, 1/4 cup finely chopped parsley, 1 stick cinnamon, and 2 cloves garlic, minced. Cover and simmer 30 minutes. Uncover and remove cinnamon stick; cook down until liquid is evaporated. Stir in 3 tablespoons fine dry bread crumbs and 1 cup shredded Parmesan cheese.

CUSTARD TOPPING: Melt 1/3 cup butter and blend in 1/2 cup all-purpose flour; cooking, stirring, 2 minutes. Gradually stir in 1 quart milk and cook, stirring until it boils and thickens. Add 1 teaspoon salt, 1/4 teaspoon ground nutmeg, and 1/2 cup shredded Parmesan cheese. Stir hot sauce into 6 slightly beaten eggs.