BASE LAYER:

1/2 c. raw brown rice, cooked (1 1/2 c.)
1/3 c. dried soybeans, cooked, seasoned and pureed (1 c.)
Oil as needed
1 lg. eggplant, peeled and sliced
Salt and pepper
2 tbsp. butter
1 lg. onion, finely chopped
3 tbsp. tomato paste
1/2 c. red wine
1/4 c. chopped parsley
1/8 tsp. cinnamon
Salt and pepper
1/2 c. bread crumbs
1/2 c. grated Parmesan cheese

Have ready cooked brown rice and cook soybeans. Saute eggplant in oil; salt and pepper and set aside. (Eggplant may be baked instead: peel and slice, bake in a 9 x 12 inch casserole dish in enough oil to keep moist at 350 degrees until quite soft.) Saute onion in butter. Add tomato paste, wine, parsley, cinnamon, salt and pepper to onion and stir. In casserole layer eggplant and then bean-rice mixture and sprinkle over all the bread crumbs and Parmesan.

TOP CUSTARD:

4 tbsp. butter
3 tbsp. whole wheat flour
2 c. milk
2 eggs
1 c. ricotta cheese or cottage cheese, blended smooth
Nutmeg

Make cream sauce by melting 4 tablespoons butter and blending in the flour, stirring with a wire whisk. Then stir in the milk gradually, and continue stirring over low heat until mixture thickens and is smooth. Remove from heat, cool slightly and stir in the eggs, ricotta and nutmeg. Pour the sauce over all and bake about 45 minutes at 375 degrees or until top is golden and knife comes out clean from the custard. Remove from oven and cool 20 to 30 minutes before serving. Cut into squares and serve.