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4 small eggplants
1 1/2 teaspn salt
1 1/2 tablespn oil
3 tablespn butter
750 g minced lamb or beef
2 chopped onions
freshly ground black pepper
1/4 teaspn cinnamon
4 ripe tomatoes, peeled, seeded and chopped
3 tablespoons chopped parsley
2 or 3 tablespoons water
6 tablespoons dry breadcrumbs
6 tablespoons grated parmesan cheese
3 egg yolks
2 cups Bechamel sauce (see below)

Peel and slice eggplants. Sprinkle with 1 tsp salt and set aside
for 15 mins. Wash and drain. Heat oil and fry until lightly browned
on both sides. Drain on paper towel. Heat butter and brown the
meat. Add onions and fry until soft. Season with remaining salt,
pepper and cinnamon. Add tomatoes, parsley and water. Simmer for
20 mins. Sprinkle half the breadcrumbs into a buttered baking dish
and cover with half the meat mixture. Add half the eggplant slices
and half the grated cheese. Repeat with remianing meat, eggplant
and half the remaining cheese. Beat the egg yolks in a bowl. Beat
in a few tablespoons of hot Bechamel sauce and add to remaining
sauce. Pour over dish, sprinkle with cheese and breadcrumbs and
bake at 180 deg C for 45 mins.

Bechamel sauce:

2 tablespoons butter 2 tablespoons flour 2 cups milk 1/2 teaspn
salt freshly ground black pepper

Melt butter, stir in flour and cook over low heat for 1 min.
Gradually add milk, stirring with a wire whisk. Season with salt
and pepper.


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