4 lb egg plants

½ cup olive oil

2 chopped onions

1 lb ground beef

½ cup Romano cheese

½ cup grated Goldies friganies

½ cup white wine

Sea salt

Pepper

½ cup parsley

1 clove garlic crushed

2 large tomatoes chopped

1 cup tomato sauce

Crème sauce:

6 cups milk

12 tbs flour

2 sticks butter

1 tsp sea salt

5 eggs

Combine all ingredients in a saucepan, stirring constantly until thickened over medium heat.  Let stand.

Cut eggplants into ½ inch slices.  Let stand in bowl of salted water for 15 minutes.  Meanwhile, prepare the ground beef.  In a sauce pan sauté chopped onions with the oil and ½ cup water.  Add ground beef, salt, pepper, and mix well for about 10 minutes.  Add wine, parsley, garlic, tomato sauce, and chopped tomatoes.  Cook until most of the juice is gone.  Prepare egg plants by brushing them with oil and baking them on a cookie sheet for 30-35 minutes.  In a 14*11 baking pan arrange layers of eggplant slices, alternating with meat mixture.  Top with eggplant.  Spread cream sauce over top.  Sprinkle with grated cheese.   Bake at 350 degrees for 30-35 minutes.