Moussaka - cooking recipe

Ingredients

2 (1 lb.) eggplants, peeled and cut into 1/4 to 1/2-inch thick slices
1/4 c. cooking oil
2 lb. ground lamb or beef
1 c. chopped onion (large)
1 clove garlic, minced
1 (8 oz.) can tomato sauce
3/4 c. dry red wine
2 Tbsp. snipped fresh parsley
3/4 tsp. salt
1/4 tsp. dried oregano, crushed
1/4 tsp. ground cinnamon
1 beaten egg
1/4 c. margarine or butter
1/4 c. all-purpose flour
1/2 tsp. salt
dash of pepper
2 c. milk
3 eggs
1/2 c. grated Parmesan cheese
ground cinnamon
snipped fresh parsley (optional)

Preparation

Brush both sides of eggplant slices with the oil. In a large skillet, brown eggplant slices over medium heat about 2 minutes per side. Drain; set aside.