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Ingredients
  • 2 1 pound eggplants, peeled and cut into ½-inch slices
  • ¼ cup cooking oil
  • 2 pound ground lamb or ground beef
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 1 8 ounce can tomato sauce
  • ¾ cup dry red wine
  • 2 tablespoon snipped parsley
  • ¾ teaspoon salt
  • ¼ teaspoon dried oregano, crushed
  • ¼ teaspoon ground cinnamon
  • 1 beaten egg
  • ¼ cup butter or margarine
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • Dash pepper
  • 2 cup milk
  • 3 eggs
  • ½ cup grated Parmesan cheese
  • Ground cinnamon
  • Snipped parsley (optional)
Steps
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