2 lbs. ground beef
3 med. eggplants
4 tbsp. butter
3 lg. onions, chopped
3 tbsp. tomato paste
1/4 c. red wine
3 tbsp. chopped parsley
1/4 tsp. cinnamon
2 lightly beaten eggs
1 c. fresh Parmesan
Bread crumbs

WHITE SAUCE:

4 tbsp. butter
6 tbsp. flour
1/2 tsp. salt
2 c. rich milk
2 egg yolks
Dash nutmeg

Slice eggplant and saute quickly in butter. Heat butter in large skillet and saute meat until brown. Add onions and cook 10 minutes. Add tomato paste diluted with wine, parsley, salt, pepper and cinnamon. Simmer over low heat until liquid has been absorbed. Cool. Add eggs. Combine ingredients for white sauce: Heat butter, blend in flour, when bubbly. Add milk, stirring constantly, cook until smooth and thickened. Remove from heat. Add salt and nutmeg, pour over beaten yolks.

Grease a rectangular pan and sprinkle with bread crumbs. Arrange alternate layers of eggplant and meat with top and bottom of eggplant. Sprinkle each layer with cheese and bread crumbs. Cover with white sauce. Sprinkle with cheese and bread crumbs. Bake in 375 degree oven for about 1 hour or until top is golden. Allow to set for a few minutes then cut into squares. Potatoes may be substituted for eggplant.