1 lg. eggplant
1/4 c. olive oil
3 tbsp. butter
1 green pepper, sliced
1 sm. onion, sliced
3 tbsp. all-purpose flour
1 1/2 c. milk
1/2 tsp. salt
1/4 tsp. black pepper
3 eggs, beaten
1/4 lb. feta or ricotta cheese
1/2 c. grated Parmesan cheese
Cinnamon (optional)

Cut eggplant into 1/2 inch slices. Brush both sides with olive oil. Broil both sides until lightly browned.

Melt butter in heavy skillet. Add green pepper and onion slices. Saute 3 to 4 minutes; stir in flour. Cook 2 to 3 minutes longer. Slowly add milk, stirring well. Add salt and black pepper. Cook until thickened.

Mix a few spoonfuls of sauce into the eggs, stirring well. Slowly add egg to the sauce, stirring constantly.

Arrange eggplant in shallow oiled baking dish. Crumbled feta cheese over eggplant. Pour the sauce over all. Sprinkle with Parmesan cheese and cinnamon, if used.

Bake at 375 degrees for 15 to 20 minutes or until heated through.