3 med. eggplants
2 lbs. ground beef
2 onions, chopped
1 garlic clove, minced
1/4 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. parsley
1 (8 oz.) can tomato sauce
1/2 c. red wine
Olive oil
Butter
Salt and pepper
4 c. Bechamel Sauce (below)
3 egg yolks
Grated cheese

Peel and cut eggplant lengthwise. Sprinkle with salt, press and set aside overnight for best results.

Saute meat in butter with salt, pepper, onions and garlic. When meat is evenly browned, add cinnamon, nutmeg, parsley and tomato sauce. Mix well. Add wine and simmer for 20 minutes. Oil skillet and quick fry eggplant over high heat. Drain eggplant.

In a greased 9x13x2 inch pan, place a layer of eggplant. Top with meat mixture, sprinkle with grated cheese and cover Bechamel Sauce. Top with grated cheese and bake at 350 degrees for 1 hour. Cool and cut into squares.

BECHAMEL SAUCE:

4 c. hot milk
1/2 c. butter
6 tbsp. butter
3 egg yolks
Nutmeg
Salt and pepper

Melt butter in pan. Add butter and stir until smooth. Gradually add hot milk, stirring constantly until it thickens. Season with salt, white pepper and a dash of nutmeg. Remove from heat and add 3 egg yolks. (This will make it richer, but it's optional.)