1 large eggplant, peeled and cut into 1/4-inch slices
1 teaspoon salt
1 pound ground lamb
1/2 cup chopped onion
2 cloves garlic, minced
1 8-ounce can tomato sauce
1/4 cup dry red wine
2 Tablespoons snipped parsley
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 eggs, beaten individually
3 Tablespoons butter
3 Tablespoons all-purpose flour
1/4 teaspoon pepper
1 1/2 cups milk
1/2 cup grated Kefalotiri or Parmesan cheese
Sprinkle eggplant with 1 teaspoon salt. Place in a colander to drain for about 1/2 hour.
In a large skillet cook meat, onion, and garlic; drain fat. Stir in tomato sauce, wine, parsley, oregano, salt, and cinnamon. Simmer for 10 minutes.
Gradually stir meat mixture into 1 of the eggs; set aside.
In a large skillet, cook eggplant in a small amount of boiling water for 3-4 minutes or until tender. Drain well.
Make a white sauce with butter, flour, pepper, and milk. Cook until thickened. Gradually stir sauce into 2 of the beaten eggs. Stir in the cheese.
To assemble, in a square baking dish layer half of the eggplant, the meat mixture, remaining eggplant, and sauce. Sprinkle additional cheese on top if desired.
Bake at 350-degrees F for 30-35 minutes or till set. Let stand 5 minutes.