Greek Eggplant

Meat Sauce:
1 1/2 pounds ground chuck
1 cup onion, chopped
2 cloves garlic, chopped
1/2 tablespoon oregano
1 teaspoon basil leaves
1/2 teaspoon cinnamon
Salt and pepper to taste
2 (8 ounce) cans tomato sauce

1 cup Parmesan cheese
1 cup grated cheese
2 eggplants

Cream Sauce:
4 tablespoons butter
4 tablespoons flour
2 cups milk
1 teaspoon salt
1 teaspoon pepper
2 eggs, beaten

For meat sauce, brown ground chuck, onion and garlic. Add seasonings and tomato sauce. Simmer while preparing Cream Sauce.

Cream Sauce: Melt butter, then add flour and stir. Add milk gradually. Cook and stir constantly until thickened. Add salt, pepper and eggs.

Mix cheeses together. Slice unpeeled eggplant crosswise, then in half (half circle). Brush with melted butter and salt lightly. Broil about 4 minutes on cookie sheet. Lay eggplant end to end on bottom of greased casserole. Layer meat sauce, cream sauce and cheese mixture. Bake for 35 to 40 minutes at 350 degrees F.

NOTE: This is much better the second day.