|Olive oil/Vegetable oil||1⁄2 Cup (8 tbs)|
|Ground lamb/Ground beef||1 Pound|
|Onions||4 Medium, chopped|
|Garlic||2 Clove (10 gm), minced|
|Salt||1 1⁄2 Teaspoon|
|Canned whole tomatoes||16 Ounce (1 Can)|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Hot milk||1 1⁄2 Cup (24 tbs)|
|Eggs||2 , slightly beaten|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Cut eggplant crosswise into 1/2 inch thick slices.
In a large skillet, brown on both sides in 4 tablespoons hot oil, adding more oil as needed.
Remove eggplant slices.
In the same skillet, brown the meat; remove with a slotted spoon and drain off excess tat.
Add onions and garlic to skillet; cook, stirring, until soft.
Return meat to skillet.
Add 1 teaspoon of the salt, the pepper and oregano.
Chop tomatoes and add to the skillet with the juice.
Cover and simmer 30 minutes.
Remove skillet from heat and stir in bread crumbs.
Lightly oil a 2-quart baking dish and fill with alternating layers of the eggplant slices and the meat mixture, ending with the meat mixture.
Heat butter in a small saucepan and stir in flour.
Cook over low heat, stirring, 2 to 3 minutes.
Gradually stir in milk and cook, beating with a whisk, until sauce is thick and smooth.
Season with remaining 1/2 teaspoon salt and the nutmeg.
Stir in beaten eggs.
Pour sauce over eggplant and meat and sprinkle with cheese.
Bake in a 350Â° oven about 1 hour or until bubbling hot and top is golden.