3 med. eggplants
1 c. butter
3 lg. onions, finely chopped
2 lbs. lamb or beef, ground
3 tbsp. tomato paste
1/2 c. red wine
1/2 c. parsley, chopped
1/4 tsp. cinnamon
Salt to taste
Black pepper to taste
6 tbsp. flour
1 qt. milk
4 eggs, beaten until frothy
Nutmeg
2 c. ricotta or cottage cheese
1 c. fine bread crumbs
1 c. Parmesan cheese

Peel eggplants and cut them into slices about 1/2 inch thick. Brown the slices quickly in 4 tablespoons of butter. Set aside.

Heat 4 tablespoons of butter in the same skillet and saute onions until brown, add the ground meat, cook 10 minutes. Combine tomato paste with wine, parsley, cinnamon, salt and pepper. Add to meat and simmer until liquid is absorbed. Preheat oven to 375 degrees.

Make a white sauce with melted 8 tablespoons of butter and blending in the flour. Bring milk to a boil, add the butter-flour mixture gradually, stirring constantly. When thickened and smooth, remove from heat. Cool slightly and stir in beaten eggs, nutmeg and ricotta.

Grease an 11x16 inch pan and sprinkle bottom lightly with bread crumbs. Arrange alternate layers of eggplant and meat sauce in the pan, sprinkling each layer with Parmesan cheese and bread crumbs. Pour the ricotta sauce over the top and bake 1 hour or until golden brown. Remove from oven, let cool a little before serving. Cut into squares and serve. Flavor improves on standing 1 day. Reheat before serving. Serves 8-10.