Remove ½ inch wide strips of peel lengthwise from eggplants, leaving ½ inch peel between strips, cut into thick slices., sprinkle with salt and let stand between 2 heavy plates while browning meat and making sauce. In frying pan, melt 4 tablespoons butter an in it, sauté meat and onions until meat is browned. Add tomato paste, parsley, wine, salt, and pepper, and water. Simmer until liquid is absorbed. Cool. Stir in cinnamon, eggs, cheese, and half the bread crumbs.

Sauce: In saucepan, melt 6 tablespoons butter over low heat. Add flour and stir until well blended. Remove from heat. Gradually stir in milk. Return to heat and cook, stirring until sauce is thick and smooth. Add salt and pepper to taste, and the nutmeg. Combine egg yolks with a little of the hot sauce, then stir egg mixture into sauce and cook over very low heat for 2 minutes, stirring constantly. Brown eggplant slices on both sides in hot oil. Grease an oven-proof casserole and sprinkle bottom with remaining bread crumbs. Cover with layer of eggplant slices, then layer of meat, and continue until all eggplant and meat are used, finishing with a layer of eggplant. Cover with sauce; sprinkle with grated cheese and bake in 350^o oven for 1 hour. Serve hot.