2 med. eggplants
1/2 lb. ground beef
1 c. chopped onion
1/4 c. burgundy wine
1/4 c. water
2 tbsp. parsley flakes
3 tbsp. tomato paste
1 tsp. salt
Dash pepper
1/4 c. bread crumbs
2 beaten eggs
1/4 c. grated sharp American cheese
Dash cinnamon
1/4 c. bread crumbs
3 tbsp. butter
3 tbsp. flour
1 1/2 c. milk
1/2 tsp. salt
Dash pepper
Dash nutmeg
1 beaten egg
1/4 c. shredded sharp American cheese

Oven temperature - 350 degrees. Pare eggplants; cut into slices 1/4 inch thick. Sprinkle with a little salt and set aside.

In skillet, brown meat and onion; drain off fat. Add wine, water, parsley, tomato paste and 1 teaspoon salt and dash pepper. Simmer until liquid is nearly absorbed. Cool. Stir in 1/4 cup bread crumbs and 2 beaten eggs, the first 1/4 cup cheese and cinnamon.

In sauce pan melt butter, stir in flour and milk and stir until thickened. Add a little of the hot sauce to the one beaten egg; return to hot mixture. Cook over low heat 2 minutes, stirring constantly.

Brown eggplant slices on both sides in a little hot oil.

Sprinkle bottom of 12 x 7 1/2 x 2 inch baking dish with remaining bread crumbs. Cover with layer of eggplant slices; spoon on all meat mixture. Arrange remaining eggplant over meat. Pour milk-egg sauce over top with remaining 1/4 cup shredded cheese. Bake in over for about 45 minutes.

Serve hot with spaghetti sauce and Greek salad. Makes 6 to 8 servings.