Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 md Eggplants
1/2 lb Ground beef
1 c Chopped onion
1/4 c Burgundy wine
1/4 c Water
2 tb Parsley flakes
3 tb Tomato paste
1 ts Salt
-Dash pepper
1/4 c Bread crumbs
2 Beaten eggs
1/4 c Grated sharp American
-cheese
-Dash cinnamon
1/4 c Bread crumbs
3 tb Butter or margarine
3 tb Flour
1 1/2 c Milk
1/2 ts Salt
-Dash pepper
-Dash nutmeg
1 Beaten egg
1/4 c Shredded sharp American
-cheese

Oven temperature - 350 degrees. Pare eggplants; cut into slices 1/4
inch thick. Sprinkle with a little salt and set aside. In skillet,
brown meat and onion; drain off fat. Add wine, water, parsley, tomato
paste and 1 teaspoon salt and dash pepper. Simmer until liquid is
nearly absorbed. Cool. Stir in 1/4 cup bread crumbs and 2 beaten
eggs, the first 1/4 cup cheese and cinnamon. In sauce pan melt
butter, stir in flour and milk and stir until thickened. Add a little
of the hot sauce to the one beaten egg; return to hot mixture. Cook
over low heat 2 minutes, stirring constantly. Brown eggplant slices
on both sides in a little hot oil. Sprinkle bottom of 12 x 7 1/2 x 2
inch baking dish with remaining bread crumbs. Cover with layer of
eggplant slices; spoon on all meat mixture. Arrange remaining
eggplant over meat. Pour milk-egg sauce over top with remaining 1/4
cup shredded cheese. Bake in over for about 45 minutes. Serve hot with
spaghetti sauce and Greek salad.

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