Preparation / Directions:
Peel and slice eggplants. Sprinkle with 1 tsp salt and set aside for 15 minutes. Wash and drain. Heat oil and fry until lightly browned on both sides. Drain on paper towel. Heat butter and brown the meat. Add onions and fry until soft. Season with remaining salt, pepper and cinnamon. Add tomatoes, parsley and water. Simmer for 20 minutes. Sprinkle half the breadcrumbs into a buttered baking dish and cover with half the meat mixture. Add half the eggplant slices and half the grated cheese. Repeat with remaining meat, eggplant and half the remaining cheese. Beat the egg yolks in a bowl. Beat in a few tablespoons of hot Bechamel sauce and add to remaining sauce. Pour over dish, sprinkle with cheese and breadcrumbs and bake at 350F for 45 minutes.
Melt butter, stir in flour and cook over low heat for 1 min. Gradually add milk, stirring with a wire whisk. Season with salt and pepper.