2 lg. eggplant
Salt to taste
Olive oil
2 med. onions, chopped
1 lb. ground beef
6 tbsp. melted butter
1/4 c. chopped parsley
1/4 c. tomato sauce
1/4 c. bread crumbs
1/3 c. flour
2 eggs
1/4 c. Romano cheese
1 tsp. nutmeg

Slice eggplant, sprinkle with salt and let stand 5 minutes. Dry slices and saute in olive oil until browned. Drain on paper toweling. Saute onions and ground beef in 2 tablespoons of butter. Add parsley and tomato sauce. Simmer 10 minutes. Dust greased 13"x9" baking dish with oil and crumbs. Place layer of eggplant in baking dish. Add meat mixture. Combine remaining 4 tablespoons butter and flour in saucepan. Cook over low heat, stirring constantly until thick. Cool slightly. Beat eggs and combine with cheese and nutmeg. Stir slowly into sauce. Pour sauce over eggplant and meat.

Bake at 350 degrees for 45 to 55 minutes or until golden brown. Let stand at least 30 minutes before slicing. Serves 8 to 10.