|Eggplants||2 Large, peeled and cut into 1/2 inch slices|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Ground lamb/Ground beef||2 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Tomato sauce||8 Ounce (1 can)|
|Dry red wine||3⁄4 Cup (12 tbs)|
|Snipped parsley||2 Tablespoon|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Ground cinnamon||1⁄4 Teaspoon|
|Egg||1 , beaten|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Ground cinnamon||To Taste|
Brush both sides of eggplant slices with the oil; sprinkle with salt.
In large skillet brown eggplant slices, about 1 1/2 minutes on each side.
Drain and set aside.
In, same skillet cook lamb or beef, onion, and garlic till meat is brown and onion is tender; drain off excess fat.
Stir in tomato sauce, wine, parsley, oregano, the 1/4 teaspoon cinnamon, and 1 teaspoon salt.
Simmer, uncovered, for 10 minutes.
Gradually stir mixture into the 1 beaten egg.
Meanwhile, in a saucepan melt butter or margarine; stir in flour, 1 teaspoon salt, and dash pepper.
Add milk all at once; cook and stir till thickened and bubbly.
Gradually stir the hot sauce into the 3 beaten eggs.
In 13x9x2-inch baking dish arrange half the eggplant.
Pour all the meat mixture over; top with remaining eggplant.
Pour milk mixture over all.
Top with Parmesan and additional cinnamon.
Bake at 325Â° for 40 to 45 minutes.
Top with more parsley, if desired.
Makes 8 to 10 servings.