| 1 | Oven temperature - 350 degrees. |
| 2 | Pare eggplants; cut into slices ?inch thick. |
| 3 | Sprinkle with a little salt and set aside. |
| 4 | In skillet, brown meat and onion; drain off fat. |
| 5 | Add wine, water, parsley, tomato paste and 1 teaspoon salt and dash pepper. |
| 6 | Simmer until liquid is nearly absorbed. |
| 7 | Cool. |
| 8 | Stir in ?cup bread crumbs and 2 beaten eggs, the first ?cup cheese and cinnamon. |
| 9 | In sauce pan melt butter, stir in flour and milk and stir until thickened. |
| 10 | Add a little of the hot sauce to the one beaten egg; return to hot mixture. |
| 11 | Cook over low heat 2 minutes, stirring constantly. |
| 12 | Brown eggplant slices on both sides in a little hot oil. |
| 13 | Sprinkle bottom of 12 x 7 ?x 2 inch baking dish with remaining bread crumbs. |
| 14 | Cover with layer of eggplant slices; spoon on all meat mixture. |
| 15 | Arrange remaining eggplant over meat. |
| 16 | Pour milk-egg sauce over top with remaining ?cup shredded cheese. |
| 17 | Bake in over for about 45 minutes. |
| 18 | Serve hot with spaghetti sauce and greek salad |
