1 1/2 lb. ground beef
3 med. onions
1 lg. tomato
3 med. eggplants
2 tbsp. butter
2 eggs
1/2 c. grated Parmesan cheese
6 tbsp. bread crumbs
1 c. milk
1/4 c. red wine
Chopped parsley

Brown the onions in the butter, add ground beef and fry. Mix in seasoning and tomatoes which have been cut up, then add wine. Cover and allow to simmer until liquid is absorbed. Slice eggplant and fry slices in butter until brown.

Grease a baking dish with butter and sprinkle the bottom with crumbs. Set a layer of the cooked eggplant slices on the bottom. Beat the whites of 2 eggs and mix in with the beef which has been transferred to a mixing bowl. Add 3 tablespoons of crumbs and mix well.

Place some of the beef mixture over the layer of eggplant, cover with more eggplant and more beef alternately until the baking dish is filled, topping with eggplant.

Make cream sauce and pour over top. Bake at 375 degrees for about 1 hour. Serves 8.

CREAM SAUCE:

2 1/2 c. milk
1 tbsp. cornstarch
1/2 tbsp. sugar
3 eggs
3/4 square butter
Dash of salt

Mix and simmer over medium heat until thick.