|Aubergines||2 Medium (egg plants)|
|Olive oil||4 Tablespoon|
|Onion||1 Large, peeled and chopped|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Minced lamb||1 Pound, or ground (500 gram)|
|Freshly chopped parsley||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Tomatoes||1 1⁄4 Can (12.5 oz) (1 large tin)|
|Toasted breadcrumbs||2 Tablespoon|
|Butter||1 Ounce (25 gram / 2 tablespoon)|
|Hot milk||3⁄4 Pint (450 milliliter / 2 cups)|
|Grated cheese||4 Ounce (100 gram / 1 cup)|
Thinly slice aubergines lengthwise.
Salt, and leave to stand for about 1 hr.
Heat oil in a large frying pan, and fry slices until soft and slightly brown on both sides.
Remove from pan, and drain on kitchen towel.
Add more oil to pan, and repeat until all slices have been fried.
Saute onion and garlic until golden.
Add lamb, and fry until browned.
Add cinnamon, oregano, parsley, salt, and pepper.
Stir in tomatoes.
Bring to the boil, and allow to simmer for about 45 min.
Grease a large ovenproof dish, and sprinkle bottom with toasted breadcrumbs.
Then put in alternate layers of aubergine slices and meat.
To prepare the sauce, melt butter in a saucepan, and stir in flour.
Cook over a low heat for 2 min., stirring constantly.
Remove from heat, and gradually stir in hot milk.
Return pan to heat, bring to the boil, stirring constantly.
Simmer until sauce thickens.
Season to taste.
Remove from heat, and stir beaten egg yolks into sauce.
Add two-thirds of the cheese, and mix well.
Spoon sauce over aubergines and meat.
Sprinkle with remaining cheese, and bake in a moderate oven, 180°C/Gas Mark 4/350°F, for 45 min., until top is golden.
Serve piping hot, with a salad.