3-4 medium eggplants (floured)
2 tbsp. olive oil

Peel eggplants, slice into 1/4-inch slices. Dip in flour and fry. Drain well on paper towels.

Meat Sauce:

1 large onion, chopped
3 cloves garlic
1 1/2 lbs. ground beef
2 to 3 tbsp. extra virgin olive oil
1 tbsp. fresh basil, minced or 1/2 tsp. dried
pinch of oregano
pinch of red pepper flakes
1 (8 oz.) can tomato sauce
salt and pepper, to taste

Sauté onion, garlic, and ground beef in olive oil. Add tomato sauce and simmer for 10 minutes. Season.

Egg Sauce:

6 tbsp. butter
6 tbsp. flour
3 cups milk (warm)
3 eggs, beaten

Melt butter and stir in flour. Gradually stir in milk. Cook over low heat, stirring constantly until thickened. Beat sauce slowly into eggs.

Assembly:

2 cups grated cheese
1 cup breadcrumbs

Sprinkle 9x13-inch pan with breadcrumbs. Arrange layer of eggplant, 1/2 meat sauce, 1/3 egg sauce and sprinkle with 1 cup cheese and 1/3 cup crumbs. Repeat, ending with eggplant, remaining egg sauce and crumbs.

Bake in preheated 350°F oven for 30-40 minutes.