Meat Sauce                                    
2        large eggplants
1/3 C    Olive Oil
1-1/2Lb  ground lamb
1        large onion finely chopped
3-6      cloves garlic (chopped or pressed)
1 tsp    ground cinnamon
1        whole nutmeg grated
2 tsp    white pepper
2 tsp    dried oregano      
1 sm can tomato paste
1/2 cp   red wine
1/2 cp   grated Parmesan cheese
      Cream Sauce
4 tbls    butter
4 tbls    flour
1         whole nutmeg grated
1 tsp     pepper
2 cp      half/half cream
4         eggs
2         egg yoke
  Serves 6



My grandfather came from Greece in the early 1900s. He was a chef and restaurant owner in the San Francisco area. I would like to say that this recipe was passed down from him, but unfortunately he disappeared when I was 7 or 8 and I never really knew him. But my love of Greek food cames from him and I think he would approve of this recipe. It uses lots of garlic, nutmeg and cinnamon.