|Ground beef||1 1⁄2 Pound|
|Chopped onion||3 Tablespoon|
|Canned tomato sauce||8 Ounce (1 Can)|
|Minced parsley||2 Tablespoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Water||1 Cup (16 tbs)|
|Olive oil||2 Tablespoon|
|Shredded mozzarella cheese||8 Ounce, divided (2 Cups)|
|Butter||1⁄3 Cup (5.33 tbs)|
|All purpose flour||7 1⁄3 Tablespoon|
|Canned evaporated milk||12 Ounce (1 Can)|
|Eggs||2 , beaten|
|Ground nutmeg||1 Teaspoon|
Cook ground beef and onion in a large skillet until meat is browned, stirring to crumble meat; drain.
Stir in tomato sauce and next 5 ingredients.
Cover and simmer 45 minutes.
Peel eggplants, and cut into 1/4 inch slices.
Cook in hot oil until slightly tender; drain and cool.
Arrange slices in a lightly greased 13 x 9 x 2 inch baking dish; top with meat mixture, and sprinkle with 1 cup cheese.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk and 1 cup water; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in eggs, nutmeg, and remaining 1 cup cheese.
Pour sauce over meat mixture.
Bake at 350° for 45 minutes or until top is golden brown.
Cool slightly before cutting into squares.