4 med. eggplants, peeled
2 tsp. salt

CREAM SAUCE:

1/3 c. butter
1/2 c. flour
2 c. milk
1/2 c. half and half
2 egg yolks, beaten
1/3 c. grated Parmesan cheese

MEAT SAUCE:

2 lg. onions, finely chopped
1/4 c. water
1/3 c. butter
1 tbsp. olive oil
3 lbs. ground chuck or lamb
3 (16 oz.) cans tomatoes
1 (6 oz.) can tomato paste
1/2 c. chopped parsley
1 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. ground cloves
1/4 tsp. allspice
1/4 c. grated Parmesan
2 eggs, beaten
1/4 c. olive oil
1/4 c. vegetable oil
1 c. bread crumbs
Nutmeg, optional

Slice eggplant crosswise into 1/2 inch slices. Cover with water and salt. Let stand 30 minutes. Drain, rinse and pat dry.

Cream sauce: Blend butter and flour over low heat. Slowly add milk and cream, cooking until thick. Mix a little of the sauce into egg yolks, then add yolks to cream sauce, stirring constantly. Add cheese and stir until creamy and thick. Set aside to cool.

Meat sauce: In a large pan, parboil onions in water. Drain water and add butter. Stir until onions are golden. Add olive oil and ground chuck. Brown meat and drain. Add tomatoes, tomato paste, parsley, salt, cinnamon, cloves and allspice. Simmer 2 hours. Remove from heat and add cheese and eggs.

Combine olive oil and vegetable oil. Brush a little oil on broiler rack. Arrange eggplant slices on top and brush with oil. Broil on both sides until golden brown. Butter 2 (9x13 inch) pans. Divide 1/3 cup bread crumbs over bottom of pans. Place half eggplant slices close together in pans. Sprinkle 1/3 cup bread crumbs over eggplant. Spoon meat sauce over all. Sprinkle with remaining bread crumbs and cover with remaining eggplant. Spoon cream sauce on top of eggplant. Sprinkle with nutmeg if desired. Bake 1 hour, 350 degrees. Allow to stand 15 minutes before cutting into 3 inch squares. Both cream sauce and meat sauce may be prepared the day ahead and refrigerated. Amount: 10 to 12 servings.