---------------------------------MEAT SAUCE---------------------------------
      2 tb Butter or margarine

      1 c  Onion, chopped

  1 1/2 lb Ground chuck or lamb

      1    Clove garlic, minced

      1 ts Oregano

      1 ts Basil or more

    3/4 ts Cinnamon

      1 ts Salt

    1/8 ts Pepper, to taste

     16 oz Tomato sauce

      2 tb Dry bread crumbs

----------------------------------EGGPLANT----------------------------------
      2    Eggplants, unpeeled

    1/2 c  Melted butter or margerine

    1/8 ts Salt & pepper

--------------------------------CREAM SAUCE--------------------------------
      2 tb Butter or margerine

      2 tb Flour

  MEAT SAUCE Melt butter, saute onion, meat & garlic, stirring until
  brown. Add herbs & spices and tomato sauce; bring to a boil. Reduce
  heat, simmer, uncovered, about 30 min. Just before assembling
  casserole, mix bread crumbs into sauce. EGGPLANT - Halve eggplants
  lengthwise. Cut each half across into 1/2" slices.  Place slices in
  bottom of broiler pan. Sprinkle with salt & pepper and brush with
  butter. Broil 4 inches from heat four minute on each side. CREAM
  SAUCE -Melt butter & stir in flour, salt & pepper. Add millk
  gradually. Bring to a boil, stirring until thick. Remove from heat.
  Beat a small amount of cream mixture into eggs. Blend egg mixture
  into remaining sauce.  Mix well and set aside. TO ASSEMBLE - In a 2
  qt. shallow baking dish, layer half of the eggplant, overlapping
  slightly. Sprinkle w/2 tb of the combined cheeses. Pour meat sauce of
  eggplant. Sprinkle w/2 more tb of cheese.  Layer remaining eggplant
  over top. Pour cream sauce over all.  Sprinkle w/remaining cheeses.
  Bake @350 until brown and top is set, approx. 35-40 min. This sounds
  more complicated than it is, and makes a great party dish, as it is
  very "forgiving" - eggplant haters won't even know what they're
  eating!