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.