1 lg. eggplant
Salt
1/4 c. olive oil
2 cloves garlic, crushed
1 lb. lean ground beef
1 lg. can tomatoes
2 tbsp. tomato paste
2 tbsp. chopped parsley
1 tbsp. butter
1/4 c. plain flour
2 c. milk
1 egg
1/2 c. grated tasty cheese

1. Slice eggplant into medium slices and sprinkle with salt. Place in colander for about 1 hour. Rinse under cold water. Pat dry with paper towel. Heat 1/2 of oil in fry pan and fry slices until brown, set aside.

2. Heat remaining oil in pan, saute onion (2 chopped) and garlic until tender. Add meat. Fry quickly until browned. Stir in tomatoes, tomato paste and parsley. Season to taste. Simmer 20 minutes. Set aside.

3. Melt butter in pan. Stir in flour. Cook 1 minute. Remove from heat. Gradually stir in milk until smooth. Cook over low heat, stirring constantly until sauce boils and thickens. Remove from heat, stir in egg and 1/2 of cheese.