3 lb. eggplant, peeled and sliced 1/4 inch thick
1 lb. ground meat (beef, lamb, veal, turkey)
2 lg. tomatoes or 8 oz. tomato sauce
1/2 c. chopped onions
1 tsp. sugar
2 tsp. nutmeg
1/2 c. white wine
1 stick cinnamon
1/2 c. milk and 1/2 c. milk for sauce
1 c. Parmesan cheese plus extra
4 eggs
Bread or cracker crumbs, parsley

Spread eggplant on platter in one layer and sprinkle with salt. Let sit 1/2 to 1 hour. Rinse in cold water and pat dry with paper towel. While eggplant sits, brown meat slightly, add onions and 1 cup of water. Boil gently until dry. Stir and brown. Add large pinch of parsley, cinnamon stick, pepper and wine. Keep on low heat as wine is absorbed. Add tomato sauce and sugar. Simmer until thick. Spray eggplant with Pam and bake at about 400 degrees for 10 minutes or until slightly soft.

Grease baking dish and sprinkle with crumbs. One layer of eggplant, 1/2 grated cheese, 1/2 meat mixture. Repeat with last layer ending with eggplant. Beat 2 egg yolks and 4 whites with 1/2 cup milk. Pour over eggplant.

For Bechamel Sauce, heat 2 tablespoons butter and work 5 tablespoons flour in. Add milk, nutmeg, dash of salt, stirring all the time over low heat until thick. Beat in 2 egg yolks and extra cheese. Pour over casserole. Sprinkle some extra cheese on top. Bake at 350 degrees for 1 1/2 hours or until golden brown on top. Let cool about 15 minutes. Cut in square to serve. FREEZES VERY WELL.