Categories: Casseroles 
      Yield: 6 servings 
  
      2 md Eggplants; peeled 
           Salt 
    1/2 lb Ground beef 
    1/2 lb Ground lamb 
      2 md Onions; chopped 
      6 oz Tomato paste 
    1/2 c  Parsley, fresh; chopped 
    1/2 c  Wine, dry red 
    1/2 c  Water 
      2    Eggs 
    1/4 c  Cheese, Parmesan; PLUS 
      2 tb Cheese, Parmesan; divided 
    1/2 c  Breadcrumbs, soft; divided 
      1 ts Salt 
    1/2 ts Cinnamon, ground 
    1/4 ts Pepper 
        ds Nutmeg, ground 
           Oil, vegetable 
      2 tb Butter (or marg.); melted 
 
-----------------------------------SAUCE----------------------------------- 
  2 1/4 c  Butter (or marg.) 
    1/4 c  Flour, all-purpose 
    1/4 ts Salt 
        ds Pepper 
    1/4 ts Nutmeg, ground 
      2 c  Milk 
      2    Egg yolks; beaten 
      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.