3 (1 lb. ea.) eggplants
1/2 c. olive oil
2 tbsp. salad oil
2 onions, chopped
1 tbsp. salt
3 lbs. ground beef
2 (6 oz.) cans tomato paste
1 1/4 c. dry red wine
1/2 c. water
1/2 c. parsley, finely chopped
1 tsp. cinnamon
1/4 tsp. nutmeg
2 cloves garlic, minced
2 tbsp. flour
1 c. grated Parmesan cheese
Custard topping (see below)

Slice eggplants in 1/4 inch slices. Pour 1/4 cup olive oil into each of two jelly roll or broiling pans. Dip both sides of eggplant slices into oil and arrange in pans in single layers. Bake in 425 degree oven for 15 minutes, turning occasionally.

Prepare meat sauce by heating salad oil in large saucepan. Saute onions. Add ground beef. Cook, stirring until crumbly. Drain off fat. Add salt, tomato paste, wine, water, parsley, cinnamon, nutmeg and garlic. Cover and simmer 30 minutes. Remove cover and simmer until liquid is evaporated. Stir in flour and all but 1 tablespoon Parmesan cheese. Arrange half of eggplant slices in a 9 x 13 inch baking pan (dish). Spread meat sauce over eggplant. Cover with remaining eggplant slices. Pour custard mixture over top. Sprinkle with remaining Parmesan cheese. Bake, uncovered, in 350 degree oven 1 hour. Makes 12 servings.

CUSTARD TOPPING:

1/3 c. butter
1/2 c. flour
1 qt. whole milk
1 tsp. salt
1/8 tsp. nutmeg
1/2 c. grated Parmesan cheese
6 eggs

Melt butter in saucepan over medium heat. Blend in flour. Cook, stirring 2 minutes. Remove form heat. Gradually add milk. Cook until thickened, stirring constantly. Add salt, nutmeg and cheese. Beat eggs slightly in large bowl. Gradually stir sauce into beaten eggs. Use as directed.