4 med. eggplants sliced 1/2 inch thick
2 lb. mushrooms
1 lg. chopped onion
2 cloves minced garlic
6 oz. tomato paste
1/4 c. freshly chopped parsley
Dash of oregano
Dash of basil
1/2 tsp. salt
Fresh pepper
Dash cinnamon
1/4 c. dry red wine
1/2 c. bread crumbs
1/2 c. grated Parmesan or Cheddar cheese
4 beaten eggs
1/2 c. butter
1/2 c. flour
2 1/2 c. milk
4 egg yolks

Salt lightly eggplant and bake on oiled cookie sheet at 350 degrees for 15 minutes or until tender. Saute mushrooms, onion and garlic. Add tomato paste, parsley and spices, simmer until liquid is absorbed. Add bread crumbs, cheese and beaten eggs, remove from heat. Make white sauce by melting butter, whisk in flour. When flour cooks, whisk in milk, remove from heat and beat in egg yolks.

Butter large casserole, cover bottom with eggplant and half mushroom sauce. Add remaining eggplant and cover with remaining mushroom sauce. Top with white sauce, sprinkle on bread crumbs and extra grated cheese. Bake at 350 degrees covered for 35 minutes or uncover for additional 15 minutes.