Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 md Eggplants; peeled 1/4 c Cheese, Parmesan; PLUS
Salt 2 tb Cheese, Parmesan; divided
1/2 lb Ground beef 1/2 c Breadcrumbs, soft; divided
1/2 lb Ground lamb 1 ts Salt
2 md Onions; chopped 1/2 ts Cinnamon, ground
6 oz Tomato paste 1/4 ts Pepper
1/2 c Parsley, fresh; chopped ds Nutmeg, ground
1/2 c Wine, dry red Oil, vegetable
1/2 c Water 2 tb Butter (or marg.); melted
2 Eggs

---------------------------SAUCE--------------------------------
2 1/4 c Butter (or marg.) 1/4 ts Nutmeg, ground
1/4 c Flour, all-purpose 2 c Milk
1/4 ts Salt 2 Egg yolks; beaten
ds Pepper 2 tb Lemon juice

Cut eggplant into 1/2" thick slices; sprinkle both sides with salt.
Place in a bowl, and set aside.
Brown meat in a large skillet; add onion and cook until tender. Stir
in tomato paste, parsley, wine, and water; simmer 3 to 5 minutes,
uncovered. Remove from heat, and let cool slightly.
Combine eggs and 1/4 cup Parmesan cheese; beat well. Add to meat
mixture. Stir in 1/4 cup breadcrumbs, 1 teaspoon salt, cinnamon,
pepper, and nutmeg.
Drain eggplant slices; pat dry with absorbent paper. Fry in
vegetable oil until lightly browned on both sides; drain on absorbent
paper.
Sprinkle 2 tablespoons breadcrumbs in a greased 13x9x2" baking pan.
Top with eggplant; cover with meat mixture. Top with sauce. Cover
with foil, and bake at 350 degrees for 45 minutes.
Combine butter, 2 tablespoons Parmesan cheese, and remain g 1/4 cup
breadcrumbs; sprinkle over casserole. Bake 20 additional minutes,
uncovered, until golden brown.
Sauce: Melt butter in a heavy saucepan. Combine flour, salt, pepper,
and nutmeg; add to butter, stirring until smooth. Gradually add
milk, and cook over medium heat, stirring constantly, until thickened
and bubbly. Reduce heat to low. Stir some of hot mixture into yolks;
add to remaining sauce mixture, stirring constantly, and cook 2
minutes. Remove from heat; stir in lemon juice. Cover until needed.

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