STEP ONE:

Use 6 to 6 1/2 pounds eggplant (5 to 6), peeled and cut 1/2 inch lengthwise in slices. Use 1 1/4 cups olive oil. Arrange eggplant in large pan and brush both sides with oil. Broil each side until well browned. Remove to platter and set aside.

STEP TWO:

1/4 lb. (1 stick) butter
4 onions, chopped
2 cloves garlic, chopped
3 lb. lean chopped meat
2 tsp. salt
1/2 tsp. freshly ground pepper
Dash of cinnamon (optional)
Dash of thyme (optional)
Dash of allspice (optional)
Dash of oregano (optional)
1 tsp. sugar
1 c. parsley, chopped
Few leaves fresh basil, chopped (if available)
16 oz. can Italian tomatoes in puree, chopped
8 oz. can tomato sauce
1/2 c. Greek Mavrodaphne wine or sherry

In large pan, melt butter and saute onions and garlic until limp, translucent, but not browned. This takes a few minutes. Add meat and brown until all traces of pink disappear. Add salt, pepper, cinnamon, thyme, allspice, and oregano. Mix well and add tomatoes, sauce, parsley, basil and wine. Simmer, uncovered, for 1 hour, until most of juices evaporated and mixture becomes thicker.

STEP THREE: KREMA (CREAM SAUCE TOPPING)
1/4 lb. (1 stick) butter
1 c. flour
1 1/2 qt. hot milk
6 eggs, beaten
Dash of nutmeg
1 c. Romano or Parmesan cheese, grated

In large saucepan, melt butter on low heat. Add flour all at once, and with wire whisk, beat constantly until smooth. Slowly add hot milk and stir until thick. Add cheese and nutmeg, stirring until cheese melts. Remove from heat. Beat eggs in bowl and slowly temper them by adding hot sauce, drop by drop. Set aside.

STEP FOUR:

1 c. Romano or Parmesan cheese, grated
3/4 to 1 c. bread crumbs

Pan size: 12x17x3 inches. Bake at 400 degrees for 60 minutes or use two (9 x 12 x 2 3/4 inch) pans and bake at 400 degrees for 45 minutes. Grease bottom and sides of pan with oil from top of meat sauce. Sprinkle with bread crumbs.

Arrange full layer of eggplant and dust with grated cheese. Pour on all meat sauce and spread evenly. Another dusting of cheese. Repeat eggplant layer and another dusting of cheese. Pour all cream sauce over top and bake as directed. Makes 14 to 18 pieces. HINT: Half of recipe can be made.