Slice eggplant, sprinkle with salt, and place in colander. Weigh downwith a heavy plate for several hours. Then brush slices with oil andbroil lightly. Saute beef and onions in 5 tablespoons of the butter.Add tomato paste, cinnamon, and salt and pepper and mix well.Sprinkle bottom of a greased baking dish with bread crumbs. Alternatelayers of vegetables and meat in the pan, sprinkling each layer withcheese. The top layer should be vegetables.Dot with 1 tablespoonbutter and add water. Set aside.In saucepan melt remaining 6 tablespoons butter.Add flour and cook,stirring, until well mixed and beginning to brown. Slowly stir inmilk and cook, stirring, until sauce is smooth and thickened. Beateggs with a little of the hot sauce, then stir in to remaining sauce.Remove from heat. Pour a little more than half the sauce over thevegetables and bake in a 350 F oven for 10 minutes.Meanwhile returnremaining sauce to low heat and cook, stirring, until thick. Pourinto casserole and sprinkle with cheese. Continue to bake for 45 to50 minutes longer or until golden brown.From: "The Art of Greek Cookery" by The Women of St. Paul's GreekOrthodox Church (Hempstead, NY)Typed for you by Karen Mintzias
