3 medium eggplants
salt
1/2 c. butter melted
2 tbsp. butter
1 c. minced onions
1 clove garlic crushed
1 1/2 lb. lean ground beef
1/2 tsp. oregano
1 tsp. basil
1/2 tsp. ground cinnamon
1 tsp. salt
Dash of pepper
2 8 oz. cans tomato sauce
2 tbsp. dry bread crumbs
1/2 c. grated parmesan cheese
1/2 c. grated Cheddar cheese
Cream sauce (below)

Half unpared eggplants lengthwise; then slice crosswise 1/2 inch thick. Sprinkle lightly with salt and let stand 15 minutes. Rinse with cold water; pat dry. Place in bottom of broiler pan and brush slices with 1/2 c. melted butter. Broil 4 inches from heat 4 minutes each side.

In Dutch oven, sauté onions, garlic and beef in butter until brown. Drain off fat. Add oregano, basil, cinnamon, salt, pepper and tomato sauce; bring to boil. Reduce heat; simmer uncovered for 30 minutes. Remove from heat and cool. Stir in bread crumbs. In a separate bowl, combine parmesan and Cheddar cheese.

In bottom of greased 13x9 inch baking pan, layer half of eggplant slices, overlapping slightly. Sprinkle with 1/4 c. cheese mixture. Cover with meat mixture and sprinkle again with 1/4 c. cheeses. Layer remaining eggplant slices; sprinkle with 1/4 c. cheese. Pour cream sauce over all and sprinkle with remaining cheese.

Bake 350°F for 35 to 40 minutes or until golden brown. Cool slightly and cut in squares.

Serves 12.

Cream Sauce:

2 tbsp. butter
4 tbsp. all-purpose flour
1/2 tsp. salt
Dash pepper
2 c. warm milk
2 eggs

In medium saucepan, melt butter; Blend in flour. Season with salt and pepper. Add milk gradually, stirring constantly until thickened. Remove from heat. In small bowl, beat eggs with wire whisk. Beat in 1/2 c. cream sauce; return to saucepan and mix well.