INGREDIENTS

INSTRUCTIONS

Pare eggplant; cut crosswise into 1/4-inch slices. Sprinkle slices
with 1 teaspoon salt. Coat with 1/2 cup flour; shake off excess. Heat
2 tablespoons oil. Fry several eggplant slices in hot oil until  golden
brown. Repeat with remaining slices, adding more oil when  necessary;
drain on paper towels.  Melt 2 tablespoons butter in 10-inch skillet.
Cook and stir lamb and  onion in butter over medium heat until lamb is
brown. Stir in tomato  sauce, wine, parsley, 1/2 teaspoon salt, the
pepper and 1/4 teaspoon  nutmeg. Cook uncovered until half of the
liquid is absorbed, about  20^? minutes. Stir in 1 beaten egg, 1/2 cup
cheese and 1/4 cup bread  crumbs. Remove from heat. Heat oven to 375'.
Melt 3 tablespoons  butter in 2-quart saucepan. Stir in 3 tablespoons
flour, 1/2 teaspoon  salt and 1/4 teaspoon nutmeg. Cook over low heat,
stirring  constantly, until mixture is smooth and bubbly. Add milk,
stirring  constantly until sauce boils. Beat 2 eggs slightly. Stir
small amount  of hot milk mixture into eggs. Stir egg-milk mixture back
into hot  mixture in pan. Stir in 1/4 cup cheese. Grease baking dish,
12x8x2  inches. Sprinkle 1/4 cup bread crumbs evenly in dish. Arrange
half of  the eggplant slices in dish; cover with lamb mixture. Sprinkle
with 2  tablespoons of the cheese; top with remaining eggplant slices.
Pour  sauce over eggplant slices; sprinkle with remaining 2 tablespoons
cheese. Bake uncovered 45 minutes. Remove from oven; let stand 20
minutes before serving.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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