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MEAT SAUCE (SHOULD BE MADE 1 DAY AHEAD AND REFRIGERATED)
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Melt butter in large skillet.
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Brown meat until no longer pink.
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Remove with slotted spoon and set aside.
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Brown onions in same pan until tender.
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Remove onions with slotted spoon and add to bowl with meat.
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Drain all but 3 tablespoons of butter from pan.
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Return meat and onions to pan.
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Add remaining meat sauce ingredients to pan.
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Stir to combine.
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Cover and simmer for 1 hour.
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Turn heat up and reduce sauce by one half, stirring frequently.
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EGGPLANT.
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Preheat broiler.
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Peel and cut in 1/2 inch slices.
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Sprinkle with salt and drain in colander.
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Brush eggplant with oil and place on a cookie sheet in a single layer.
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Place under the broiler until golden brown.
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Turn slices over and broil the other side.
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CREAM SAUCE.
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Melt butter in saucepan, then add flour and stir to combine.
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Gradually stir in milk, cream, salt and pepper.
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Cook and stir until thickened.
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Remove from heat, let cool slightly then gradually add in beaten eggs and cheddar cheese.
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BRINGING IT ALL TOGETHER.
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Preheat oven to 350F/180C.
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Sprinkle bread crumbs in bottom of a 2 1/2 quart shallow casserole dish.
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Layer half of eggplant, meat sauce and remaining eggplant.
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Pour cream sauce over top and sprinkle with Parmesan cheese.
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Drizzle melted butter butter over top.
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Bake for 45 minutes until golden brown.
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Remove from oven and let sit 15 minutes.
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Cut into squares to serve.
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NOTE: This may be frozen or made early in the day and refrigerated.
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In either case, add Parmesan cheese and melted butter just before baking.
