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1
Slice eggplant into 1/2 inch slices.
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2
In a large pot boil eggplant slices 5 to 10 minutes or until tender.
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3
Drain and spread on a layer of paper towel.
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4
Sprinkle eggplant with salt and cover with a second layer of paper towel.
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5
Place pot on top of eggplant and paper towel and press down to squeeze out excess water.
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6
Arrange half of the eggplant slices in a 13x9x2 baking dish.
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7
In another large pot brown ground beef and drain off excess fat.
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8
Add tomatoes, tomatoe sauce, garlic powder, pepper, oregano and cinnamon.
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9
Simmer for twenty minutes, stirring occasionally.
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10
Spread meat mixture over the eggplant.
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11
Top meat mixture with remaining eggplant slices.
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12
Shred cheese.
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13
In a medium saucepan melt butter.
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14
Stir in flour and remove from heat.
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15
Gradually stir in milk and return to heat.
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16
Cook until thickened, stirring constantly.
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17
Add shredded cheese and stir until cheese is melted and sauce is smooth.
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18
Beat eggs in seperate bowl.
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19
Add a small portion of the cheese mixture to the eggs, beating rapidly, then return egg mixture to sauce in saucepan, whisking in quickly.
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20
Pour cheese sauce over the eggplant and meat mixture.
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21
Bake at 350 degrees for 30 minutes or until topping is set.
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22
Let stand 5 minutes before serving.
