|Eggplants||3 Medium, sliced in 0.5-inch rounds|
|Corn oil||1⁄2 Cup (8 tbs)|
|Ground beef/Lamb||1 1⁄2 Pound|
|Onion||1 Large, minced|
|Tomato paste||3 Ounce|
|Water||1⁄2 Cup (8 tbs)|
|Red wine||1⁄2 Cup (8 tbs)|
|Parsley||1⁄3 Cup (5.33 tbs), minced|
|Milk||4 Cup (64 tbs), scalded|
|Eggs||3 , lightly beaten|
|Bread crumbs||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1 Cup (16 tbs)|
|Kasseri cheese||1⁄4 Cup (4 tbs) (Imported Variety)|
|Cinnamon powder||To Taste|
|Pepper powder||To Taste|
In a heavy skillet, fry the eggplant on both sides in heated oil, a few at a time, for five minutes until golden brown.
Drain on paper toweling and set aside.
In the same skillet saute the meat and the onion about ten minutes, stirring frequently.
Add the salt and pepper.
Dilute the tomato paste with the water.
Stir in the wine and parsley.
Pour into the meat mixture and simmer for five minutes, or until the liquid has evaporated.
To prepare the sauce, melt the butter in a saucepan.
Slowly stir in the flour.
Saute for a few minutes.
Remove from heat and gradually add the milk, stirring continuously, to make a smooth and creamy sauce.
Return pan to heat and stir until thickened.
Add the salt, pepper and nutmeg.
Cool for a few minutes.
Beat in the eggs.
If the sauce seems too thin, place over heat again and simmer (do not boil) a few minutes longer.
To assemble, sprinkle the bread crumbs in a lightly oiled 4x10-inch serving baking dish.
Layer as follows: the eggplant, meat mixture, grated cheeses, and the white sauce.
Continue layering, finishing with the eggplant, sauce and top with the cheese.
Sprinkle with the cinnamon and nutmeg.
Bake at 350 degree about forty-five minutes, or until the top is golden brown.
Serve hot with a refreshing tomato salad.