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Preparation:
1. Preheat the oven to 350 degrees.
2. In the bottom of a large bowl, place salt.
3. Layer the eggplant slices evenly.
4. Cover the slices with water.
5. Place a small plate over the bowl on top of the eggplant slices.
6. Fill a 2 quart container with water and use as a weight on top of the plate.
7. Let the eggplant soak for 2 hours.
8. In a medium bowl, make a batter of water and egg and add flour, enough to make a pancake consistency.
9. Stir in some cinnamon to the batter and mix thoroughly.
10. Squeeze all the excess water from the salted eggplant, a few slices at a time, placing them directly into the batter.
11. Fry quickly until they are light brown on both sides.
12. Blot the pieces dry with some paper towels.
13. Make the meat sauce.
14. In a 9 x 13 inch baking dish, alternately arrange layers of meat sauce, Parmesan cheese and eggplant.
15. End with a layer of cheese.
16. Bake for 45 minutes.
Meat Sauce:
1. Mix together the beef, salt and pepper, tomato puree, egg, parsley and garlic salt.
2. Brown the mixture in small amount of oil in a large saucepan.
3. Add the tomato paste and 1 can of water.
4. Cook for 1 hour, stirring often.
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