2 lg. eggplant, peeled and cut into 1/2" slices
1/4 c. cooking oil
2 lb. ground lamb or beef
1 c. onion, chopped
1 garlic clove, minced
1 (8 oz.) can tomato sauce
3/4 c. dry red wine
2 tbsp. parsley, snipped
1/4 tsp. dried oregano, crushed
1/4 tsp. ground cinnamon
1 egg, beaten
1/4 c. butter
1/4 c. flour
2 c. milk
3 eggs, beaten
1/2 c. Parmesan cheese, grated
Ground cinnamon

Brush both sides of eggplant slices with the oil; sprinkle with salt. In large skillet brown eggplant slices, about 1 1/2 minutes on each side. Drain and set aside. In same skillet cook lamb or beef, onion and garlic until meat is brown and onion is tender; drain off excess fat. Stir in tomato sauce, wine, parsley, oregano, the 1/4 teaspoon cinnamon, and 1 teaspoon salt. Simmer, uncovered for 10 minutes. Gradually stir mixture into the 1 beaten egg. Meanwhile, in a saucepan, melt butter; stir in flour, 1 teaspoon salt and dash pepper. Add milk all at once; cook and stir until thickened and bubbly. Gradually stir the hot sauce into the 3 beaten eggs. In a 13 x 9 x 2 inch baking dish arrange half the eggplant. Pour all the meat mixture over; top with remaining eggplant. Pour milk mixture over all. Top with Parmesan and additional cinnamon. Bake at 325 degrees for 40 to 45 minutes. Top with more parsley, if desired. Makes 8 to 10 servings.