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1
Melt the 2 Tablespoons of butter in a frying pan.
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2
Cook the ground meat with the onions, garlic and salt and pepper until browned.
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3
Add the parsley, and tomato sauce and simmer it for about 15 minutes.
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4
Remove meat mixture from heat and set aside.
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5
Slice the eggplants and soak them in a deep bowl of water with an addiitional 1 teaspoon of salt for 15 minutes.
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6
Drain the eggplant slices well in a single layer on top of several layers of paper towels.
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7
Top with a few more layers of paper towels and press down so to squeeze out as much of the moisture as possible.
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8
Fry the eggplant slices in the hot vegetable oil, draining after browning each slice on both sides.
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9
Set the fried eggplant aside.
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10
MAKE THE CREAM SAUCE AS FOLLOW:
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11
Melt the 4 Tablespoons of the butter.
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12
Then add the 3 Tablespoons of flour and stir until golden brown.
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13
Add the 3 cups of milk gradually, stirring until thickened.
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14
Add sauce to slightly beaten egg yolks, a tablespoon at a time.
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15
Cook over low heat until thickened.
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16
Season to taste with salt and pepper.
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17
Remove the cream sauce from the heat and set aside.
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18
TO COMBINE THE INGREDIENTS:
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19
Alternate the fried eggplant slices with the meat mixture in a deep 9 inch square baking dish, ending with eggplant on the top layer.
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20
Spread the Cream Sauce over the top.
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21
Sprinkle with the Parmesan cheese.
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22
Bake 350 degrees for 30 minutes.
