1 eggplant (1 1/2 lbs.)
6 tbsp. butter, divided
1 c. finely chopped onion
1 tsp. finely minced garlic
1 1/2 lbs. ground lamb
1/8 tsp. cinnamon
1/2 c. crushed tomatoes
1/4 c. tomato paste
1/4 c. dry red wine
1/4 c. chopped parsley
3 tbsp. flour
2 c. milk
2 eggs, lightly beaten
1/8 tsp. nutmeg
1 c. Ricotta cheese
1/4 c. Parmesan cheese
Salt and pepper to taste

Preheat oven to 400 degrees F.

Peel eggplant. Cut it into 4 or 6 half-inch thick slices. Sprinkle with salt and pepper. Heat half of the oil and cook the eggplant slices, a few at a time, turning to brown on both sides. Remove and drain. Add more oil as necessary to prevent burning. Set aside.

Heat 2 tablespoons of the butter in a heavy skillet and add onion. Cook, stirring, until wilted. Add garlic and meat and cook, stirring and chopping, until meat loses its raw color. Add cinnamon, salt and pepper and stir.

Add tomatoes and tomato paste and stir, then add wine and parsley and let simmer until most of the wine is evaporated.

Heat 3 tablespoons of the butter in a saucepan and add flour, salt and pepper, stirring with a wire whisk. When blended and smooth, add milk, stirring rapidly with the whisk. Cook, stirring often, about 5 minutes.

Beat eggs with a whisk and add nutmeg and Ricotta. Beat to blend well.

Add cheese mixture to the white sauce. Beat well without cooking.

Butter a rectangular baking dish (9x12) with the remaining tablespoon of butter. Add a layer of eggplant slices and spoon meat sauce over. Smooth it on top. sprinkle with half the Parmesan cheese. Add cheese sauce and smooth it over. Sprinkle with remaining Parmesan cheese. Bake 30 minutes. Serves 6 minimum.