1 1/2 lbs. ground beef
1 clove minced garlic
1 1/2 tsp. salt
1/4 tsp. pepper
2 chopped onion
1 tsp. sugar
1/4 c. fresh chopped parsley (use less if dried)
4 tbsp. butter
3 med. eggplant
1 c. tomato sauce
1 c. grated cheese
Vegetable oil

Add garlic, salt and pepper to the ground beef. Cook slowly until meat juices are absorbed. Add onion, parsley and butter, brown well. Add tomato sauce, sugar and 1 cup of water, simmer until sauce thickens, about 15 minutes.

Slice eggplant, soak in a deep bowl of salted water, about 15 minutes. Drain on paper towels. Squeeze slices gently to remove excess moisture. Brush on both sides with vegetable oil. Gently broil until light brown.

In a 9 x 13 inch baking pan, arrange layers of eggplant slices alternately with meat mixture, topping with eggplant. Spread creme sauce over top. Let sauce go to bottom of pan. This will help keep eggplant together. Sprinkle lightly with nutmeg or more grated cheese. Bake at 350 degrees for approximately 30 minutes. Serves 10-12.

CREME SAUCE:

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

Melt butter, add flour and stir until light brown. Add heated milk, stirring constantly until slightly thickened. Slowly add slightly beaten egg yolks. Cook over very low heat until thickened. Season with salt and pepper. Pour over eggplant mixture.