3 eggplants
3 tbsp. butter
3 tbsp. flour
1 1/2 lb. ground beef
2 tbsp. chopped basil
1 tsp. sugar
6 tbsp. oil
3 c. hot milk
1 tbsp. grated Parmesan cheese
2 c. chopped tomato
1 tbsp. chopped onion

Cut eggplant in 1/4 inch slices. Salt, let drain. Fry in hot oil until browned on both sides. Drain on paper towels. Melt butter in saucepan, stir in flour, add milk, cheese and salt to taste. Stir until smooth. Simmer 15-20 minutes.

Brown meat in skillet. Add tomato, basil, onion, sugar, salt and pepper to taste. Cover and simmer 20 minutes.

In 2 1/2 quart baking dish, layer eggplant and meat mixture, ending with eggplant on top. Pour sauce on top. Bake 15-20 minutes in 350 degree oven.