2 sm. eggplants, 1 lb. each
1/2 c. olive oil
Meat sauce
Custard topping
1/2 c. shredded Parmesan cheese

Trim stem ends from eggplant and cut lengthwise in 1/4 inch thick slices. Pour oil into 2 large baking pans and turn eggplant slices in it, coating both sides. Arrange in a single layer. Bake in a 425 oven for 30 minutes turning occasionally or until tender.

To assemble, arrange half eggplant in a 9x13 inch baking pan. Spoon on the meat sauce and top with remaining eggplant. Pour on custard topping and sprinkle with Parmesan. Bake uncovered in a 350 oven for 1 hour. Makes 12 servings.

MEAT SAUCE:

Chop 2 medium size onions and saute in 2 tablespoons salad oil or olive oil. Add 2 1/2 pounds ground lamb or beef and cook stirring until crumbly.

Add: 2 cans tomato paste (6 oz.) 1 1/4 c. dry red wine 1/4 c. finely chopped parsley 1 stick cinnamon 2 cloves garlic, minced

Cover and simmer 30 minutes. Uncover and remove cinnamon stick; cook down until liquid is evaporated. Stir in: 1 c. shredded Parmesan cheese

CUSTARD TOPPING:

Melt 1/3 cup butter and blend in 1/2 cup all-purpose flour; cook, stirring, 2 minutes. Gradually stir in 1 quart milk and cook, stirring, until it boils and thickens. Add: 1/4 tsp. ground nutmeg 1/2 c. shredded Parmesan cheese

Stir hot sauce into slightly beaten eggs.