1    Medium eggplant
1 ts Salt
1/2 c  All-purpose flour
Vegetable oil
2 tb Butter or margarine
1 lb Ground lamb
1/2 c  Chopped onion
1 cn Tomato sauce(8oz)
1 c  Dry red wine
1 tb Snipped parsley
1/2 ts Salt
1/4 ts Ground pepper
1/4 ts Ground nutmeg
1    Egg,beaten
1/2 c  Parmesan cheese
1/4 c  Dry bread crumbs
3 tb Butter or margarine
3 tb Flour
1/2 ts Salt
1/4 ts Ground nutmeg
1 3/4 c  Milk
2    Eggs
1/4 c  Parmesan cheese
1/4 c  Dry bread crumbs
1/4 c  Parmesan cheese

Pare eggplant; cut crosswise into 1/4-inch slices. Sprinkle slices with 1
teaspoon salt. Coat with 1/2 cup flour; shake off excess. Heat 2
tablespoons oil. Fry several eggplant slices in hot oil until golden brown.
Repeat with remaining slices, adding more oil when necessary; drain on
paper towels.

Melt 2 tablespoons butter in 10-inch skillet. Cook and stir lamb and onion
in butter over medium heat until lamb is brown. Stir in tomato sauce, wine,
parsley, 1/2 teaspoon salt, the pepper and 1/4 teaspoon nutmeg. Cook
uncovered until half of the liquid is absorbed, about 20^? minutes. Stir in
1 beaten egg, 1/2 cup cheese and 1/4 cup bread crumbs. Remove from heat.
Heat oven to 375. Melt 3 tablespoons butter in 2-quart saucepan. Stir in 3
tablespoons flour, 1/2 teaspoon salt and 1/4 teaspoon nutmeg. Cook over low
heat, stirring constantly, until mixture is smooth and bubbly. Add milk,
stirring constantly until sauce boils. Beat 2 eggs slightly. Stir small
amount of hot milk mixture into eggs. Stir egg-milk mixture back into hot
mixture in pan. Stir in 1/4 cup cheese. Grease baking dish, 12x8x2 inches.
Sprinkle 1/4 cup bread crumbs evenly in dish. Arrange half of the eggplant
slices in dish; cover with lamb mixture. Sprinkle with 2 tablespoons of the
cheese; top with remaining eggplant slices. Pour sauce over eggplant
slices; sprinkle with remaining 2 tablespoons cheese. Bake uncovered 45
minutes. Remove from oven; let stand 20 minutes before serving.