3-4 med. eggplants
Olive oil
1 lg. onion, chopped
1 garlic clove, chopped
1 1/2 lbs. ground beef or lamb
1 (8 oz.) can tomato sauce
Salt
6 tbsp. butter
6 tbsp. flour
3 c. milk
3 eggs, well beaten
2 c. (8 oz.) grated Muenster or Monterey Jack cheese
1 c. dry bread crumbs
Pepper

Slice off stem ends of eggplants, peel and cut lengthwise into 1/2" thick slices. Line greased 3 quart shallow casserole or 13"x9"x2" pan with some of the slices. Heat 2 tablespoons olive oil and saute onion and garlic until golden. Add ground meat and chop while frying until meat is crumbled and cooked. Add tomato sauce and simmer 10 minutes. Season to taste with salt and pepper.

In saucepan, melt butter. Stir in flour. Gradually stir in milk; cook over low heat, stirring constantly until mixture bubbles and thickens. Beat hot sauce slowly into eggs; add salt and pepper.

Spoon half of meat sauce evenly over bottom of eggplant-lined casserole. Spoon 1/3 egg sauce over meat sauce and sprinkle with 1 cup of the cheese and 1/3 of the crumbs. Top with layer of eggplant slices. Repeat layering. Spoon remaining egg sauce over eggplant and sprinkle with remaining crumbs. Bake in preheated moderate oven 30 to 40 minutes or until top is lightly browned. Cut into squares to serve. Serves 8 to 10.