2 lg. eggplants, peeled & cut into 1/2" slices
1/4 c. cooking oil
2 lbs. ground lamb or beef
1 c. chopped onion
1 clove garlic, minced
1 (8 oz.) can tomato sauce
3/4 c. dry red wine
2 tbsp. snipped parsley
1 tsp. salt
1/4 tsp. ground cinnamon
1 beaten egg
1/4 c. flour
1 tsp. salt
Dash of pepper
2 c. milk
3 beaten eggs
1/2 c. grated Parmesan cheese
Ground cinnamon

Brush both sides of eggplant slices with oil and sprinkle lightly with salt. In a large skillet, brown eggplant slices about 1 1/2 minutes per side; drain and set aside. In the same skillet, cook ground lamb or beef, chopped onion and garlic until meat is brown and onion is tender. Drain excess fat. Stir in tomato sauce, dry red wine, snipped parsley, 1 teaspoon salt, oregano and 1/4 teaspoon of cinnamon. Simmer, uncovered, for 10 minutes. Gradually stir the tomato-meat mixture into the beaten egg.

Meanwhile, in a medium saucepan, melt butter; stir in flour, 1 teaspoon salt and pepper. Add milk all at once; cook and stir until thickened and bubbly. Cook and stir 1 or 2 minutes more. Gradually stir the thickened milk mixture into the 3 beaten eggs.

In a 13x9x2 inch baking dish arrange half of the browned eggplant slices. Pour all the tomato-meat mixture over; top with the remaining eggplant slices. Pour the hot milk-egg mixture over all. Top with Parmesan cheese and sprinkle with additional cinnamon. Bake in a 325 degree oven for 40-45 minutes. Top with additional parsley, if desired. Makes 8-10 servings.