3 med. eggplants
1 1/2 lb. ground beef
1 c. chopped onions
1/4 c. water
1 bunch Italian parsley
1 tsp. tomato paste
1 tsp. cinnamon
1 c. wine
Salt and pepper

SAUCE:

1/2 stick butter
1/2 c. flour
1 1/2 qt. milk
3 eggs, beaten
Dash of pepper
1/2 tsp. nutmeg
3/4 c. grated Parmesan cheese

Cut unpeeled eggplant in 1/2 inch slices. Sprinkle both sides liberally with salt and place in a colander for at least 30 minutes with a dish on top to press it down. Rinse eggplant very well and blot dry.

Saute onions in water, add ground beef broken up with fork, add parsley, salt, pepper, cinnamon, and wine. Simmer until liquid is nearly absorbed. Cool.

To prepare sauce melt butter with flour stir until smooth, add warm milk cook and stir until thickened. Remove from heat; stir in eggs slowly, pepper, nutmeg, and cheese. If too thick, add a little cold milk.

Brush both sides of eggplant lightly with oil. Broil until lightly brown. Grease 9 x 13 x 2 inch pan and sprinkle with bread crumbs. Place single layer of eggplant, spread all the meat mixture over, add a light layer of cream sauce, add remaining eggplant, then remainder of cream sauce. Bake at 350 degrees for 45 minutes or until golden brown.