|Eggplants||2 Medium, peeled and cut into 1/2-inch slices|
|Ground beef/Ground beef||1 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Snipped parsley||2 Tablespoon|
|Tomato paste||1 Tablespoon|
|Soft bread crumbs||3⁄4 Cup (12 tbs)|
|Shredded sharp american cheese||2 Ounce|
|Ground cinnamon||1⁄4 Teaspoon|
|All purpose flour||3 Tablespoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Cooking oil||1 Tablespoon|
Sprinkle eggplant slices with a little salt; set aside.
In skillet cook meat and onion till meat is brown; drain off excess fat.
Stir in wine, water, parsley, tomato paste, the 1 teaspoon salt, and dash pepper.
Simmer till liquid is nearly evaporated, about 4 minutes.
Stir half the bread crumbs, half the cheese, the 2 eggs, and cinnamon into meat mixture.
In saucepan melt butter; stir in flour, the 1/2 teaspoon salt, nutmeg, and dash pepper.
Add milk all at once; cook and stir till thickened and bubbly.
Stir half the hot sauce mixture into the 1 beaten egg; return all to saucepan.
Cook and stir over low heat 2 minutes.
Brown eggplant slices in a little hot oil.
Sprinkle bottom of a 12 x 7 1/2 x 2 inch baking dish with remaining bread crumbs.
Cover with half the eggplant.
Spoon meat mixture over eggplant layer.
Arrange remaining eggplant atop; pour milk-egg sauce over all.
Sprinkle with remaining 1/4 cup cheese.
Bake, uncovered, at 350° till set, about 45 minutes