Moussaka

Remove 1/2 inch-wide strips of peel lenghwise from eggplants, leaving 1/2 inch peel between strips. Cut into 1/2 inch rounds, sprinkle with salt, and let stand in a colander under a heavy or weighted plate for 1/2 hour. Rinse and dry eggplant rounds. Melt 4 Tbsp butter in a saucepan and saute meat and onion until brown. Add tomato paste, parsley, wine, salt, pepper, and water. Simmer until liquid has been absorbed. Cool. Stir in cinnamon, 1/2 cup cheese and half of the breadcrumbs. Melt 6 Tbsp butter in a saucepan over low heat. Add flour and stir until well blended. Remove from heat, and gradually stir in milk. Return to heat and cook, stirring until sauce is thick and smooth. Add salt, and pepper, and nutmeg. Combine eggs with a little of the hot sauce, then stir egg mixture into sauce and cook over low heat for 2 minutes, stiring constantly. Preheat broiler. Lightly brush eggplant slices with oil on both sides. Place on an ungreased cookie sheet (or broiler pan for under broilers) and broil until lightly browned. Set aside to cool. Preheat over to 350 degrees. Sprinkle bottom od a 10x16 pan with remaining breadcrumbs. Place a layer of eggplant slices on the breadcrumbs, then spread meat mixtutre over eggplant slices. Cover meat with remaining eggplant. Spoon sauce over eggplant; sprinkle remaining 1/4 cup grated cheese. Bake for 40 minutes, or until golden brown. Cool for 10 minutes before cutting. Serve warm.