1 lg. eggplant
2 c. water
1/2 c. Parmesan cheese
2 tbsp. salt
1 1/2 c. flour, approx.
1 egg
1/4 tsp. cinnamon

Peel eggplant and cut it crosswise into quarter inch slices. Put salt into bottom of large bowl; layer the slices of eggplant, and cover with water. Place a plate, smaller than the bowl over the eggplant.

Fill a 2 quart container with water and use as a weight on top of the plate. Let eggplant soak 1 1/2 to 2 hours. Make a batter of egg and water and add enough flour to make pancake consistency. Add cinnamon to batter. Squeeze water from eggplant, 2 slices at a time and place directly in batter. Quickly fry until lightly brown. Blot.

Arrange alternate layers of eggplant, meat sauce, and Parmesan cheese, starting with meat sauce in bottom of dish and ending with meat sauce and cheese on top. Bake at 350 degrees for 45 minutes. Use 9 x 13 inch baking dish.

MEAT SAUCE:

1 1/2 lb. ground beef
Salt & pepper to taste
1 (1 lb. 13 oz.) can tomato puree
1 egg
1 tbsp. parsley
1 tsp. garlic salt
1 (6 oz.) can tomato paste

Mix first 5 ingredients, brown in small amount of oil in the bottom of a large saucepan. Add tomato puree, paste and 1 puree can of water. Cook for 1 hour, stirring often.