1 sm. eggplant
1 lb. ground lamb or beef
1/2 c. chopped onion
1/2 c. chopped green pepper
Olive or vegetable oil
2 tbsp. parsley flakes
1/4 tsp. garlic powder or 1 sm. clove garlic
1/2 c. red wine
1 sm. can tomato paste
3 slices bread, crumbled
1/4 c. shredded white cheese
White sauce
Parmesan cheese for topping

Brown ground meat in oil. Add onion, green pepper, salt and pepper. Add wine, tomato paste and half of cheese. Cut eggplant into 1/4 inch thick slices, cut slices into quarters. Brown in oil. Place bread crumbs in bottom of 8x12 inch greased baking dish, cover with eggplant; then with meat mixture.

WHITE SAUCE:

2 tbsp. butter
1 1/2 tbsp. flour
1 1/2 c. milk
Salt, pepper, nutmeg
Remaining cheese
2 eggs, beaten

Melt butter in saucepan. Add flour, stir until flour is golden brown. Gradually add warm milk. Stir until smooth. Add cheese. Slowly stir in beaten eggs. Pour over meat mixture. Prick with fork so sauce penetrates to bottom. Top with Parmesan cheese. Bake 40 minutes at 350 degrees. Garnish the top with olives and cut into squares to serve.