Eggplant and Nut Bake

Makes 8 servings.

Ingredients

 * 1 to 2 small Eggplants, sliced thin
 * 1 teaspoon salt
 * 1 tablespoon vegetable oil
 * 1 large Onion, chopped
 * 1 clove garlic, chopped
 * 3 cups cooked brown rice
 * 2 cups spaghetti sauce
 * 1 16-ounce can pinto beans, drained
 * 1 green pepper, chopped
 * 1/2 cup walnuts, chopped
 * 2 to 4 tablespoons dry red wine
 * 1/2 teaspoon ground cinnamon
 * 2 tablespoons butter or margarine
 * 1/4 cup all-purpose flour
 * 2 cups milk
 * 1/4 teaspoon nutmeg
 * 1 cup grated Parmesan cheese, divided
 * 2 eggs
 * Vegetable cooking spray

Directions

 * 1) Sprinkle salt over Eggplant slices, let stand.
 * 2) Meanwhile heat oil in large skillet; cook Onion and garlic over moderate heat until just beginning to color.
 * 3) Add rice, spaghetti sauce, pinto beans, green pepper, walnuts, wine and cinnamon; heat through and keep on low heat.
 * 4) Melt butter in small saucepan.
 * 5) Stir in flour and when smooth, gradually add milk.
 * 6) Stir over moderate heat until mixture thickens and comes to a boil, about 5 to 10 minutes.
 * 7) When thick, add nutmeg, remove from heat; stir in 2/3 cup Cheese.
 * 8) Let sauce cool 5 minutes.
 * 9) Beat eggs lightly, beat in a little of Cheese sauce to temper; slowly beat eggs into remaining sauce with a fork.
 * 10) To assemble casserole, spray bottom of 9x13-inch pan with vegetable cooking spray.
 * 11) Layer one third of the Eggplant in overlapping slices.
 * 12) Spread half the bean/rice filling over Eggplant.
 * 13) Cover with another layer of Eggplant, bean/rice filling and remaining Eggplant.
 * 14) Pour sauce over all and sprinkle with remaining 1/3 cup Cheese.
 * 15) Bake 1 hour until done.