• 3 large eggplants
• salt
• 2 pounds lean ground lamb
• ¼ -1/2 cup olive oil
• 2 medium onions chopped
• 4 cloves garlic minced
• 1 ½ T. ground cinnamon
• ½ T. grated nutmeg
• 2 t. dried oregano
• 1 can (14.5 oz) whole tomatoes, un-drained
• 1 cup dry red wine
• Freshly ground pepper to taste
• 5 cups (3/4 pound) grated Kasseri cheese or Italian sharp.
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Peel eggplant in lengthwise strips leaving a strip of skin every so often.  Cut in ½ inch slices, sprinkle with salt and let sit on paper towel for a while to absorb moisture.

Place lamb and 1 T. oil in skillet.  Cook, crumbling meat with a fork over high heat until just brown (3-4 minutes).  Add onions and garlic and cook for 10 minutes.  Season with herbs and cook 1 minute.  Stir in tomatoes, wine, salt and pepper.  Simmer uncovered 25-30 minutes.  Remove from heat.

 Pat eggplant dry with paper towel.  Dribble little olive oil in pan and sauté in batches until lightly browned on both sides.  Don’t add too much oil.  Heat oven to 300 degrees.

 Prepare béchamel sauces:

•  
• ½ cup unsalted butter melted
• 6 T. flour
• 4 cups hot milk
• ½ t. grated nutmeg
• salt and pepper
• 3 large eggs beaten
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Add flour to butter and whisk until smooth.  Cook, stirring constantly for 1 minute.  Gradually whisk in milk and cook stirring constantly until smooth and thickened.  Season with nutmeg, salt and pepper.  Stir ½ c. hot sauce into beaten eggs and then add egg mixture to remaining sauce.  Cook several minutes longer, stirring constantly.  Remove from heat.

 Arrange ½ eggplant in rectangular casserole.  Spread lamb sauce over eggplant and sprinkle with 1/2mcheese.  Top with remaining eggplant.  Pour the béchamel over all and sprinkle with remaining cheese.  Bake for 1 hour.  Let cool to room temp, then refrigerate overnight.  Let come to room temp before baking in 350 degree oven about 30 minutes.  Makes 12-14 servings