2 med. eggplants
1 lb. ground meat (lamb is traditional)
1 c. chopped onion
1/4 c. red wine
2 tbsp. parsley, chopped
1 tbsp. tomato paste
2/3 c. soft bread crumbs
2 beaten eggs
1/2 c. sharp shredded cheese (cheddar or American)
Dash cinnamon
Salt and pepper to taste
3 tbsp. butter
3 tbsp. flour
1 1/2 c. milk
Dash nutmeg and salt and pepper to taste
1 beaten egg
Cooking oil

If eggplant has tender skin, no need to peel. Slice 1/2 inch thick, sprinkle with a little salt and set aside. Cook ground meat and onions until meat is brown and onion limp; drain excess grease. Add wine, parsley, tomato paste (Stir in about 1/4 cup water) and simmer until liquid is almost absorbed. Cool. Stir in HALF the bread crumbs, 2 eggs, HALF the cheese and seasonings. In separate pan melt butter. Stir in flour. Add milk; cook and stir until thick and bubbly. Add seasonings. Add a small amount of the white sauce to the beaten egg; return to the hot mixture. Cook and stir over low heat about 2 minutes. Brown the eggplant slices on both sides in oil.

Sprinkle bottom of 12 x 7 x 2 inch baking dish with rest of bread crumbs. Cover with HALF the eggplant. Top with meat mixture. Arrange remaining eggplant on meat. Pour milk-egg sauce over all. Top with rest of the cheese. Bake at 350 degrees about 45 minutes.