1 large onion, chopped
2 cloves garlic, minced
2 c chopped, peeled tomatoes or use chopped canned tomatoes
2 Tbsp tomato paste
1/2 tsp thyme
1 tsp sugar
1 tsp paprika
1 1/2 - 2 lbs ground beef or lamb
1 tsp basil
1/4 C white wine
1/2 tsp cinnamon
1 Tbsp corn starch
Cut 2 lb eggplant into 1/4 inch slices with skin on. Sprinkle slices with salt and leave for 1 hour.. Dry with paper towels. Brush slices with oil and lightly brown under broiler. Gently fry onions and garlic in oil. Add meat and brown, stirring well. Add remaining meat sauce ingredients. Cover and simmer gently for 30 mnutes.
Place a layer of eggplant in oiled 9 x 13 baking dish. Top with half of meat sauce. Add another layer of eggplant and remainder of meat sauce.
Spread mornay sauce on top and bake in moderate over for 1 hour. Let stand 10 minutes before cutting.
Mornay Sauce
2 Tbsp butter
2 Tbsp flour
1/2 C heavy cream
1/4 C parmesan cheese, grated
1/2 C chicken broth
1/4 tsp salt
1/4 tsp pepper
I usually triple the above. In a saucepan, melt butter, add flour and stir into a paste. Add the broth, cream and seasonings. Simmer, while stirring, until thickened. Add cheese and simmer 2 more minutes.