Source: Judy Pistrang

Meat Sauce

2 T butter (oil)

1 cup finely chopped onions

11/2 lb. ground lamb

1 clove garlic (pressed)

1/2 t basil

1/2 t cinnamon

1 t salt

dash pepper

16 oz. tomato sauce

1/2 t oregano

Saute onions, garlic, lamb. Add other ingredients & simmer for 1/2 hour.

Cream Sauce

2 T butter

2 T flour

2 cups milk

1/2 tsp salt


2 eggs

Melt butter & stir in flour, salt, pepper. Add milk, bring to boil 'til thick. Remove from heat. Beat eggs & add some cream sauce to them. Return all to saucepan & mix well.


2 eggplants (2-1/2 lbs)


1/2 cup melted butter

1/2 cup grated parmesan

1/2 cup grated cheddar

2 t bread crumbs

1 or 2 potatoes, peeled and thinly sliced (optional)

Slice eggplants into slices or rounds ~ 1/4" thick. Salt slices lightly. Brush with butter & broil until golden on each side.

Lightly oil bottom of 9x13 pan. Make a layer of potato, if using. Layer 1/2 of eggplant. Sprinkle with 2 T each parmesan & cheddar. Add bread crumbs to meat sauce & spoon over eggplant. Sprinkle with 2 T each parmesan & cheddar. Layer rest of eggplant. Pour cream sauce over all. Top with remaining cheese. Bake 350˚ 35 - 40 minutes.