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1
Preheat oven to 350u00b0F.
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2
Remove eggplant stem's, cut lengthwise down the middle, then crosswise into 1/2 inch slices (half-moon shaped).
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3
Place on paper towels (optional), lightly salt and set aside.
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4
In a large fry pan heat 1 T oil and cook meat (or mushrooms) until browned. Drain if necessary (optional).
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5
Mix in onion and cook until onion is tender.
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6
Mix in garlic, cinnamon, salt, nutmeg, pepper, oregano, parsley, tomato paste, and wine.
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7
Bring to a boil, reduce heat and simmer until sauce starts to thicken up.
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8
Blot moisture from eggplants (optional).
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9
Arrange eggplants in a single layer on a baking sheet.
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10
Brush with oil and cook until lightly browned, turn, brush with oil and repeat-around 10 min total. (or you can just rub oil into them, cook for 10 minutes, turning once).
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11
Cream Sauce:
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12
Melt butter in a med saucepan, stir in flour, salt, nutmeg and pepper.
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13
Remove from heat and gradually stir in milk.
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14
Return to heat and cook, stirring constantly until thickened.
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15
In a small bowl beat the eggs and additional yolk, temper the eggs by adding a bit of the hot mixture and over low heat slowly add the eggs to the sauce, mixing well.
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16
Assembly:
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17
Place half the eggplant in an ungreased square or oval casserole dish, top with the meat or just onion sauce and 1/4 cup parmesan cheese.
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18
Cover with remaining eggplant, pour on cream sauce and top with remaining parmesan cheese.
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19
At this point you can refrigerate overnight.
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20
Bake at 350u00b0F, 180u00b0C for about 40 minutes or until the top is well browned.
