sliced potatoes, fried (enough for single layer)
2 large eggplants, peeled and cut into 1/2" slices
2 lbs. ground beef
1C chopped onion
1 clove garlic, minced
1 (8 oz.) can tomato sauce
3/4C dry red wine
2T snipped parsley (or 1T dried)
1/4t dried oregano, crushed
1 beaten egg
1/4C butter or margarine
dash of pepper
3 beaten eggs
1/2C grated Parmesan cheese
Bottom layer is sliced potatoes (you can use canned potatoes). Fry them and then place in a single layer in the bottom of a 9x13 pan.
Bake the eggplant at 375 until soft and the water is out. Layer it on top of the potatoes. (Best to do this in the morning and then place a paper towel on them to absorb more water.)
Cook the ground beef, chopped onion and garlic until the meat is brown and the onion is tender; drain. Stir in tomato sauce, dry red wine, parsley, salt, oregano and cinnamon. Simmer uncovered for 10 minutes. Gradually stir the meat mixture into the beaten egg. Layer on top of the eggplant.
In a saucepan, melt the butter; stir in the flour, salt and pepper. Add milk all at once; cook until thick and bubbly. Cook and stir 1 to 2 minutes more. Gradually stir the milk mixture into the beaten eggs. Pour the hot milk-egg mixture over all. Top with Parmesan cheese and sprinkle with cinnamon.
Bake at 325 for 40-45 minutes. Top with additional parsley if desired. Makes 8-10 servings.