Butter
1 c. chopped onion
2 lb. ground meat
Clove crushed garlic
Dried oregano
1/2 tsp. cinnamon
Salt & pepper to taste
2 (8 oz.) cans tomato sauce

EGGPLANT ASSEMBLY:

2-3 eggplants
Bread crumbs, optional
Parmesan cheese, grated
Cheddar cheese, grated

CREAM SAUCE:

2 tbsp. butter
2 tbsp. flour
2 c. milk
2 eggs
Salt & pepper to taste

Meat Sauce: In large pot saute in butter: Onion, garlic and meat until brown. Add spices (cinnamon is key to sauce) and tomato sauce. Bring to boil, stirring. Reduce heat and simmer uncovered.

Eggplant: Halve eggplant lengthwise and slice crosswise 1/2 inch thick. Butter pieces and salt to taste. Broil lightly on both sides.

For Cream Sauce: Melt butter in saucepan. Remove from heat. Add flour, salt and pepper. Gradually add milk. Bring to boil and stir to thicken. Remove from heat.

In small bowl beat eggs and then beat in some hot cream sauce. Return mixture to saucepan. Mix and set aside.

To Assemble Casserole: Using a shallow 2 quart baking dish, layer half of the eggplant, overlapping slightly. Sprinkle with 2 tablespoons of each cheese. Add bread crumbs to meat sauce and spoon over eggplant in casserole and sprinkle with 2 tablespoons of each cheese. Layer remaining eggplant slices, overlapping. Pour cream sauce over all of casserole. Sprinkle top with remaining cheese. Bake in 350 degree oven 35-40 minutes, until golden. Cool to serve, about 5 minutes.