4 med. eggplants
Salt
Olive oil
4 tbsp. butter
1 1/2 lbs. minced lamb (or beef)
Black pepper
1/4 tsp. cinnamon
2 onions, chopped
1 med. can stewed tomatoes
1/4 c. chopped parsley
6 tbsp. bread crumbs
6 tbsp. Parmesan cheese
3 egg yolks
2 c. Bechamel Sauce

Peel eggplants and cut in thick slices. Sprinkle liberally with salt and set aside for at least 15 minutes. Wash off excess salt and drain. Heat oil in skillet and brown eggplant on both sides. Add butter to skillet, then lamb and onions. Fry until onions are transparent. Add pepper, cinnamon, tomatoes, and parsley. Simmer for about 20 minutes. Sprinkle half the bread crumbs into baking dish that has been buttered. Add half the eggplant slices, half the meat mixture, and sprinkle half the cheese; repeat layer. Beat egg yolks in bowl.

Add a few tablespoons Bechamel. Beat well, then add remainder of Bechamel. Pour over dish. Sprinkle with remaining bread crumbs and Parmesan. Bake at 350 degrees for 45 minutes.

BECHAMEL SAUCE:

2 tbsp. butter
2 tbsp. flour
1 1/2 c. milk
1/2 tsp. salt and white pepper

Melt butter; stir in flour for 1 minute. Add milk gradually. Stir until thick. Add salt and pepper.