| 4 | medium | egg plants, sliced 1/4" thick |
| salt | ||
| 3/4 | C | butter, divided |
| 2 | large | onions, chopped |
| 2 | cloves | garlic, minced |
| 1-1/2 | lbs. | ground lamb |
| 1/2 | C | tomato sauce |
| dash | nutmeg | |
| salt and pepper | to taste | |
| 1/2 | C | flour |
| 4-1/2 | C | hot milk |
| 3 | egg yolks | well beaten |
| 1-1/4 | C | grated parmesan cheese |
Saute onion and garlic in 3 tbsp. butter; add lamb and brown; drain off some fat. Add tomato sauce, salt and pepper. Simmer for 5 to 10 minutes. Set aside.
In a saucepan melt remaining butter, blend in flour. Gradually add milk, stirring constantly. Cook over low heat until smooth and thickened. Add salt, pepper and nutmeg to taste. Add a small amount of the milk sauce to egg yolks and whisk into milk sauce. Cook an additional 2 minutes, stirring constantly; reserve.
Rinse eggplant and pat dry. Brown eggplant slices on both sides under broiler. Place 1/3 of the eggplant slices in a greased 9"x13"baking pan; cover with half of the lamb mixture and sprinkle with 1/2 cup cheese. Repeat layering. Top with eggplant. Cover with milk sauce, sprinkle with remaining cheese and bake at 350F for 1 hour.
Makes 6 to 8 servings.