A hearty dish for hearty appetites.

Prepare spaghetti sauce recipe and add a small amount of cinnamon.
2-3 lbs. eggplant
Non-stick cooking spray or olive oil

Slice eggplant & spray with non-stick cooking spray or brush olive oil on both sides. Place on baking sheet and bake 350 until golden brown, 10 min. Turn and brown second side. Lay eggplant in buttered 9 x 13 baking dish. Add spaghetti sauce and another layer of eggplant. Top with white sauce and bake at 350 for 1 hour.

White sauce:
1 qt. milk
1/4 c. butter
3/4 c. flour
3 eggs, beaten
1/4-1/2 c. freshly grated parmesan cheese

1st saucepan — boil milk

2nd saucepan — melt butter and add flour. Blend together and take off heat.

Slowly add milk to butter & flour mixture and stir thoroughly. Put back on stove & stir so it doesn't stick. Cook until it boils & take off heat. Beat 3 eggs. Temper* with some of the hot sauce and slowly pour it all into the rest of the sauce. Put back on stove & cook until it boils (2-3 min.) Take off heat and add 1/4-1/2 c. parmesan cheese.

For Pastitsio — layer cooked egg noodles instead of eggplant.

*Temper means to add a small amount of sauce to the beaten eggs and mix well so that the eggs do not cook quickly and curdle.  Once the eggs have been tempered, then they are added to the rest of the sauce.