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1
Sprinkle eggplant rounds with salt and weight down between sheets of paper towel for 1 hour.
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2
In the meantime, begin sauce.
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3
Brown meats with chopped onion and garlic 10-15 minutes until meats and vegetables are cooked thru.
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4
Turn heat to low and add all but last 4 items and simmer uncovered for 15 minutes.
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5
Remove pan from heat and stir in parsley and cool to room temperature, the mix in eggs and Parmesan cheese.
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6
By this time the eggplant should be ready to fry.
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7
Using no more than 2 T oil for each batch, coat eggplant rounds in bread crumbs and pan fry till golden.
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8
Drain on paper towels.
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9
Arrange in 13x9x2 pan in single or double layer, fitting as closely together as possible.
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10
Spread meat sauce evenly over all.
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11
To begin custard layer, melt butter in a sauce pan, blend in flour, nutmeg, pepper and salt.
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12
Stir in milk and half and half, continuing to stir until thickened, remove from heat.
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13
Mix Parmesan with yolks, then stir in a little hot sauce, return all to sauce pan and stir constantly, 2 minutes.
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14
Cool sauce to room temperature.
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15
Preheat oven to 325F Spread custard over meat sauce and bake casserole, uncovered, for 1 1/2 hours until custard is puffy and lightly browned.
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16
Remove from oven, let stand for 10 minutes , cut into large squares and serve.
