1 1/2 lb. ground beef
1 clove garlic, minced
1 1/2 tsp. salt
1/4 tsp. pepper
2 onions, chopped
1 tsp. sugar
1 c. water
Chopped parsley
4 tbsp. butter
3 med. eggplants
1 c. tomato sauce
Grated Romano cheese
Vegetable oil

CREAM SAUCE
6 tbsp. butter
6 tbsp. flour
3 c. milk
4-6 egg yolks

Add garlic, salt, and pepper to ground beef in a large skillet. Cook slowly until meat juices are absorbed. Add chopped onion, parsley and butter; brown well. Add tomato sauce, sugar, and 1 cup water; simmer until thickened, about 15 minutes.

Slice eggplants; soak in deep bowl of salt water, about 15 minutes. Drain; squeeze slices gently to remove excess moisture. Brush with vegetable oil; broil on both sides until browned. In 9 x 13 inch baking dish, arrange layers of eggplant slices alternately with meat mixture, topping with eggplant.

Make cream sauce by melting butter, adding flour and stirring until light brown. Add milk gradually, stirring constantly until slightly thickened. Slowly add slightly beaten egg yolks and cook over low heat until thickened. Season to taste. Spread sauce over top of casserole; sprinkle with nutmeg or grated cheese. Bake at 350 degrees for 30 minutes. Makes 8-10 servings.