1 1/2 lb. ground beef
1 stick butter
2 med. onions, chopped
2 tbsp. parsley
1/2 c. tomato paste
1/2 c. red wine
Salt & pepper to taste
2 eggs, well beaten
2 med. eggplants
Olive oil
Bread crumbs
Parmesan cheese

Cook first 7 ingredients until liquid is all absorbed; add eggs, cool. Peel eggplant and slice. Fry in pan with just a drop of olive oil. Drain well.

Make sauce:

1/4 c. butter
2 c. milk
2 tbsp. flour
1 c. cottage cheese
1/2 c. diced Monterey Jack cheese
3 eggs
Salt & pepper to taste

Make a roux with butter, milk and flour. Blend cottage cheese, Monterey Jack, eggs and salt and pepper together and blend into roux.

Line a 9 x 12 pan with bread crumbs. Layer eggplant, Parmesan cheese, meat; end with eggplant. Add white sauce. Bake at 375 degrees for 40 minutes or until done.