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salt and pepper to taste
Bechemel Sauce
2 cups milk
V4 cup flour
V4 stick butter
4 eggs
salt, white pepper and grated nutmeg
Saute onion in butter, add ground lamb and cook 10 minutes. Add tomato paste, wine, water, salt, pepper, parsley and nutmeg. Cover and simmer while preparing sauce, about 20 minutes.
Meanwhile, slice eggplant to V4 inch thickness, soak in a bowl of salt water about 30 minutes. Drain on paper towel and fry in oil, then drain again on paper towel to absorb excess oil.
To prepare sauce, melt butter in heavy saucepan, add flour and stir to smooth paste. Add remaining ingredients except egg and continue stirring until thickened. Beat eggs in
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