2 lbs. plus 12 oz. eggplant, zucchini, potatoes or mixture of all
1/3 c. olive oil
1/2 c. onion, grated
2 garlic cloves, sliced
1 lb. plus 10 oz. ground meat
3 c. tomato puree
Salt & pepper
3 eggs
1/2 c. whipping cream
1/2 c. fresh chopped parsley
6 tbsp. bread crumbs
1 c. Parmesan cheese
3 c. Bechamel (white) sauce (recipe follows)

First, prepare the Bechamel sauce. Slice eggplants, zucchini, or potatoes thinly and fry in hot oil, drain well. Measure 1/3 cup oil, saute onion, garlic and meat. Brown for 10 minutes. Add tomatoes, salt and pepper. Cover and simmer for 15 minutes. Remove from heat and add parsley. Grease the bottom of a 9 x 12 inch baking dish and sprinkle with 2 tablespoons bread crumbs. Lay 1/2 the fried vegetables in rows and cover with 1/2 the meat sauce, 1/2 the cheese and 2 tablespoons bread crumbs, repeat. In the already prepared white sauce, add the whipping cream and the slightly beaten eggs, pour over the dish. Bake at 350 degrees until top turns golden, about 40 to 45 minutes. Let stand 15 minutes before slicing to allow dish to "set".

WHITE SAUCE:

1 stick butter
4 c. milk
Salt & pepper
12 tbsp. flour
2 egg yolks

Heat milk until hot. Melt butter, add flour slowly. Add hot milk very slowly, stir constantly until thick. Cool partially, add beaten egg yolks, salt and pepper.