(from a waitress at the Silver Lane Dinner -- This great, old-time diner was removed to make way for the connector between Routes 84 and 384.   As good as the highway is, it is sad that the diner had to go.)

4 medium eggplant
4 tablespoons butter
2 pounds ground beef or lamb
3 onions, finely chopped
2 tablespoons tomato paste
¼ cup chopped fresh parsley
½ cup dry red wine
Salt and pepper
½ cup water
Dash cinnamon
2 to 3 eggs, beaten
½ cup grated Parmesan
½ cup bread crumbs
6 tablespoons butter
6 tablespoons flour
3 cups hot milk
Nutmeg (dash)
4 egg yolks, lightly beaten
Cooking oil
Parmesan cheese, grated

  1. Peel eggplant; cut in thick slices and sprinkle with salt. Let slices stand between heavy plates for 2 hours. (Meanwhile, go on to steps 2 and 3.)
  2. Melt 4 tablespoons butter and sauté meat and onions until brown. Add paste, parsley, wine, salt, pepper and water. Simmer until liquid is absorbed. Cool. Stir in cinnamon, egg, cheese and one-half of the bread crumbs.
  3. Make sauce: melt 6 tablespoons butter. Add flour and stir well. Remove from heat. Gradually stir in milk. Return to heat and cook until thick. Add salt, pepper and nutmeg. Combine egg yolks with a little of the hot sauce, then stir egg mixture into sauce and cook over low heat for 2 minutes.
  4. Brown eggplant slices on both sides in hot oil. Grease casserole (9x13) and sprinkle bottom with remaining half of the bread crumbs. Cover with layer of eggplant slices, layer of meat; continue layers until all is used – finish with an eggplant layer.
  5. Cover with sauce and sprinkle with grated Parmesan.
  6. Bake at 350° F. for one hour.

 Serves 8 to 10.


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