2 med. eggplants, peeled if desired
1/2 c. salad oil

MEAT SAUCE:

1 med. onion, chopped
2 cloves garlic, minced
2 tbsp. olive or vegetable oil
1 1/2 lbs. ground beef or lamb (or combination)
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/3 c. dry red wine
1/4 c. chopped fresh parsley
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. sugar
1/4 tsp. cinnamon
2 tsp. salt
1/4 tsp. freshly ground pepper
1 c. water

RICOTTA SAUCE:

1/4 c. butter
1/4 c. flour
2 c. milk, warmed
3 eggs, beaten
1 (16 oz.) carton ricotta cheese
1/4 tsp. nutmeg
1/4 c. grated Parmesan cheese

1. To prepare meat sauce: In a large skillet, saute onion and garlic in oil until onion is soft. Add the ground meat and brown; discard any excess oil. Add tomato sauce, tomato paste, wine, parsley, basil, oregano, sugar, cinnamon, salt, pepper and water. Simmer, uncovered, over low heat until sauce has thickened, about 20 minutes. Remove from heat.

2. While sauce is cooking, preheat oven to 350 degrees. Then cut the eggplant into 1/2" thick slices; brush both sides with oil and place on baking sheets. Bake about 10 minutes. Eggplant will be partially cooked. Remove from oven and set aside.

3. To prepare ricotta sauce: In a medium saucepan, melt butter and blend in flour; gradually whisk in heated milk. Continue cooking, stirring continually.