Instructions: Wash eggplant. Slice eggplant in 1/2 inch slices. Sprinkle with salt. Let stand in bowl 10 minutes. Rinse with cold water. Dry with towel. Place slices close together side by side on an oiled cookie sheet. Melt oil and butter together and brush tops lightly. Bake at 350 degrees for 10 minutes. Peel potatoes and slice 1/2 inch thick. Cook same as eggplant.

Filling:
Heat 1 tablespoon butter/oil mixture in frying pan. Cook meat and onions.

When meat is brown, add remaining ingredients and cook 7 minutes. Oil sides and bottom of square or rectangular baking pan. Layer 1 layer potato, 1 layer eggplant. Spread meat filling. Add remaining eggplant and potato on top. Brush with oil/butter mixture.

White sauce:
Mix cornstarch, milk, and salt. Heat until mixture comes to boil over medium heat. Heat, stirring constantly, until mixture thickens. Remove from heat. Add some hot mixture to eggs slowly, then add eggs to mixture and mix well. Pour over eggplant. Sprinkle with cheese, cinnamon, and remaining butter and oil. Bake at 325 degrees for 45 minutes. Cut into squares and serve immediately.

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