1 tb Butter

      1 c  Finely chopped onion

      2 lb Lean ground beef or lamb

  1 1/2 lb Tomatoes; peeled & sliced

    1/4 c  Chopped parsley

      6 oz Tomato paste

           Salt & pepper
           Vegetable oil
           Flour
      2 lg Eggplants; peeled, sliced

      2    Potatoes; peeled & sliced

      1 c  Butter

      1 c  Flour

      4 c  Milk; (hot)

      4    Eggs; slightly beaten

      1 c  Grated Mizithra or Parmesan

      1 ds Nutmeg

           Salt & pepper
  Melt 1 tablespoon butter in large skillet.  Saute' onion until soft. Add
  beef 1/2 pound at a time and cook in batches until brown.  Add tomatoes,
  parsley and tomato paste.  Cook 10 to 15 minutes.  Season with salt and
  pepper to taste.  Set aside.  Heat oil in large frying pan. Flour eggplant
  lightly.  Saute' eggplant on both sides in hot oil until golden. Fry
  potatoes in same skillet, using additional oil if necessary. Set aside.
  Melt 1 cup butter in medium saucepan.  Add 1 cup flour slowly, stirring to
  form smooth paste.  Gradually add hot milk, stirring over low heat until
  thick and smooth.  Mix in eggs and cheese; cook 1 minute. Season with
  nutmeg, salt and pepper to taste. Preheat oven to 350 degrees. In a 2-quart
  baking dish, arrange in alternating layers: potatoes, 1/2 meat sauce, 1/2
  eggplant, 1/2 meat sauce, remaining eggplant. Pour cheese sauce over top.
  Bake until golden, about 50 to 60 minutes.
  Source: "Favorite Restaurant Recipes" (Bon Appetit's RSVP).
  Typed for you by Karen Mintzias