2 lg. eggplants, peeled and cut into 1/2 inch slices
1/4 c. oil
2 lbs. ground beef or lamb
1 (8 oz.) can tomato sauce
2 tbsp. snipped parsley
1/4 tsp. ground cinnamon
1/4 c. butter
2 c. milk
1/2 c. grated Parmesan cheese
1 c. chopped onion
1 clove garlic, minced
3/4 c. red wine
1/4 tsp. dried oregano, crushed
1 beaten egg
1/4 c. flour
3 beaten eggs
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 meat, onion, and garlic until meat is brown and onion is tender. Drain excess fat. Stir in tomato sauce, wine, parsley, oregano, 1/4 teaspoon cinnamon and 1 teaspoon salt. Simmer uncovered for 10 minutes. Gradually stir mixture into the beaten egg.

Meanwhile, in a saucepan, melt butter, stir in flour, 1 teaspoon salt, and dash of pepper. Add milk all at once. Cook and stir until thickened and bubbly. Gradually stir the hot sauce into the 3 beaten eggs.

In 9x13x2 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 40-45 minutes. Top with more parsley, if desired. 8-10 servings.