| 1 | Slice eggplant, sprinkle with salt, and place in colander. |
| 2 | Weigh down with a heavy plate for several hours. |
| 3 | Then brush slices with oil and broil lightly. |
| 4 | Saute beef and onions in 5 tablespoons of the butter. |
| 5 | Add tomato paste, cinnamon, and salt and pepper and mix well. |
| 6 | Sprinkle bottom of a greased baking dish with bread crumbs. |
| 7 | Alternate layers of vegetables and meat in the pan, sprinkling each layer with cheese. |
| 8 | The top layer should be vegetables. |
| 9 | Dot with 1 tablespoon butter and add water. |
| 10 | Set aside. |
| 11 | In saucepan melt remaining 6 tablespoons butter. |
| 12 | Add flour and cook, stirring, until well mixed and beginning to brown. |
| 13 | Slowly stir in milk and cook, stirring, until sauce is smooth and thickened. |
| 14 | Beat eggs with a little of the hot sauce, then stir in to remaining sauce. |
| 15 | Remove from heat. |
| 16 | Pour a little more than half the sauce over the vegetables and bake in a 350°F oven for 10 minutes. |
| 17 | Meanwhile return remaining sauce to low heat and cook, stirring, until thick. |
| 18 | Pour into casserole and sprinkle with cheese. |
| 19 | Continue to bake for 45 to 50 minutes longer or until golden brown |
