2 lbs. ground beef
3 med. eggplants
Butter for frying
4 tbsp. butter
3 lg. onions, chopped fine
3 tbsp. tomato sauce
1/4 c. red wine
3 tbsp. chopped parsley
1/4 tsp. cinnamon
Salt and pepper to taste
3 slightly beaten eggs
1 c. fresh grated Parmesan cheese
1/2 c. bread crumbs

WHITE SAUCE:

4 tbsp. butter
6 tbsp. flour
2 c. hot milk
1/2 tsp. salt
3 eggs, well beaten
1/8 tsp. nutmeg

Cut unpeeled eggplant into thick slices and fry quickly in butter on each side until light brown. Heat 4 tablespoons butter in a large skillet and saute beef until brown. Add onions and cook for 10 minutes. Add tomato sauce, wine, parsley, cinnamon, salt and pepper and simmer over low heat, stirring frequently until all liquid is absorbed. Remove from heat and let cool. Mix in the eggs.

Meanwhile, combine ingredients for white sauce. Heat the butter and bread crumbs over top. Bake in a 375 degree oven for about 1 hour or until top is golden. NOTE: Sliced potatoes or green squash may be used instead of eggplant.