2 medium eggplants
2 tsp. salt
1 lb. ground beef
1 (16 oz.) can drained
1 (8 oz.) can tomato sauce
1 clove garlic, crushed
1/4 tsp. pepper
1/4 tsp. oregano
dash of cinnamon
2 Tbsp. butter
2 Tbsp. flour
1 c. milk
1 (10 oz.) pkg. cheese
2 beaten eggs
Boil eggplant in 1/2-inch slices about 10 minutes or
until tender. Drain well and sprinkle with 2 tablespoons salt,
cover with paper towel and press to remove excess water. In a
skillet, brown the ground beef, drain off fat. Add tomatoes,
tomato sauce, garlic, salt, pepper, oregano and cinnamon. Mix
and simmer 5 minutes. Arrange 1/2 eggplant slices in a 3-quart
casserole. Spread on meat mixture. Add remaining eggplant.
Top with sauce, made with butter, flour, milk, cheese and eggs.
Bake at 400 degrees for 30 minutes.
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