3 eggplants
3 onions, peeled and chopped
1/4 lb. butter
2 lbs. ground round steak
2 tbsp. parsley, freshly chopped
Salt and pepper to taste
2 tsp. cinnamon
1 tsp. nutmeg
3/4 c. tomato paste
1/2 c. water
1 c. Romano cheese, grated
1/2 c. red wine
1/2 c. olive oil
1/4 c. butter
1/4 c. flour
2 1/2 c. milk
4 eggs, slightly beaten

Preheat oven to 350 degrees. Saute onion until tender; add meat and brown. Add seasonings and tomato paste diluted in the water. Add wine and simmer until liquid is absorbed.

Peel and cut eggplant into 1/2-inch slices, sprinkle with flour and brown in frying pan on both sides. Alternate eggplant with meat mixture in large greased baking dish, ending with meat layer.

In frying pan melt butter; add the flour and stir until smooth. Add the milk and eggs, half the cheese and cook, stirring constantly until thick. Pour over casserole, add the remaining cheese, dot with butter and bake about 45 minutes.