Eggplant and Nut Bake

Description
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
Sprinkle salt over eggplant slices, let stand.

Meanwhile heat oil in large skillet; cook onion and garlic over moderate heat until just beginning to color. Add rice, spaghetti sauce, pinto beans, green pepper, walnuts, wine and cinnamon; heat through and keep on low heat.

Melt butter in small saucepan. Stir in flour and when smooth, gradually add milk. Stir over moderate heat until mixture thickens and comes to a boil, about 5 to 10 minutes. When thick, add nutmeg, remove from heat; stir in 2/3 cup cheese. Let sauce cool 5 minutes. Beat eggs lightly, beat in a little of cheese sauce to temper; slowly beat eggs into remaining sauce with a fork.

To assemble casserole, spray bottom of 9x13-inch pan with vegetable cooking spray. Layer one third of the eggplant in overlapping slices. Spread half the bean/rice filling over eggplant. Cover with another layer of eggplant, bean/rice filling and remaining eggplant. Pour sauce over all and sprinkle with remaining 1/3 cup cheese. Bake 1 hour until done.