1

Slice eggplants 1/4 inch thick slices, and sprinkle with the salt.

2

Place in a colander to drain for 30 min.

3

For meat sauce, saute onions and olive oil, then add the meat, sauteing until brown. Add the salt and greek tomato sauce then simmer for 30 minutes, uncovered. Taste for optional cinnamon and stir in the cheese. Set aside.

4

Rinse the eggplant slices and pat dry with paper towels. Pour the 1/2 cup olive oil onto a large baking sheet and dip the slices in it, coating both sides. Arrange the slices on a sheet and bake at 425* for 30 minutes, turning once during this time. The slices should be tender.

5

Prepare the topping by melting the butter in a small frying pan and stirring in the flour, making a roux. Cook for a few moments. Heat the milk in a saucepan and stir in the butter-flour mixture, using a wire whip. Stir over medium heat until it thickens. Stir in the salt, nutmeg, and cheese. Stir 1 cup of the hot sauce into the beaten eggs, using the wire whip. Stir this mixture back into the saucepan and stir the whole over medium heat until it is thick and rich.

6

In a 9x13 inch baking pan, arrange 1/2 of the eggplant in the bottom, then top with the meat mixture. Place the remaining eggplant slices on the meat and pour the topping over the whole. Sprinkle the cheese for garnish on top and bake at 350* for 1 hour.

7

Cut into squares at serving time.

Serving size: 1/10 of a recipe (31.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.