Place Diced Tomatoes, Tomato Paste, and Cinnamon, along with Salt and Pepper in blender or food processor. Process until the consistency of Tomato Sauce.

In a heavy cast iron dutch oven or in a heavy casserole heat 2 tablespoons of oil/fat/butter, when bubbly and golden add diced Onions. Saute until golden. Add Garlic and Ground Meat of choice. Saute until well browned.

Drain any excess browning liquid/grease in dutch oven/casserole. Now add the Tomato Sauce combination into dutch oven/casserole along with meat, stir well.

Place in oven at 250 for 4 hrs. (if you want to move this along more quickly you can skip this long slow cooking of the sauce but, it won’t be as flavorful).

When the time has passed, remove sauce from oven and move on to next step:

Pre heat oven to 375 and grease 2-3 baking sheets. Place sliced Eggplant on baking sheets and brush with fat/oil/butter.

Place in the oven until soft and browned (about 10-15 min.) Set aside.

In a small/medium sauce pan combine 2 tablespoons Butter, the Sour Cream and the Cream Cheese and heat on med. low heat until well melted, stirring occasionally to combine into a thick white sauce. Remove from heat, stir in Egg and Salt to taste and set aside.

In a large pyrex casserole dish place enough sauce to just line bottom of dish. Now place cooked Eggplant in a layer on top of this. Next, add more sauce to cover Eggplant. Then Sauce until dish is ¾ full or you run out of Eggplant/Sauce. You should end with Sauce.

Carefully pour White Sauce on top of last layer and carefully smooth (try not to mix with last layer of Tomato Sauce).

Place in oven at 350 for 45 min. and/or until top slightly toasted. This can be made ahead of time and placed in the fridge until ready to cook through and serve, but it will probably need a little longer in the oven.