3 med. size eggplants
1 c. butter
3 lg. onions, finely chopped
2 lb. ground beef or lamb
3 tbsp. tomato paste
1/2 c. red wine
1/2 c. chopped parsley
1/4 tsp. cinnamon
Salt and pepper
6 tbsp. flour
1 qt. milk
4 eggs, beaten until frothy
Dash nutmeg
2 c. Ricotta or cottage cheese
1 c. freshly grated Parmesan cheese

Preheat oven to 375 degrees. Peel eggplant, cut into slices 1/2 inch thick. Brown slices quickly in 4 tablespoons of butter. Set aside. Heat 4 tablespoons of butter in same skillet and saute onion until brown. Add ground meat and cook 10 minutes. Combine tomato paste with the wine, parsley, cinnamon, salt and pepper. Stir this mixture into the meat and simmer over low heat, stirring frequently until all liquid is absorbed. Remove mixture from fire. Make a white sauce by melting 8 tablespoons of butter, blend into flour, stirring constantly. Bring milk to a boil and add it gradually to the butter - flour mixture, stirring constantly. When mixture is thickened and smooth, remove it from heat. Cool slightly and stir in beaten eggs, nutmeg and Ricotta cheese. Grease an 11 x 6 inch pan, sprinkle bottom lightly with bread crumbs. Arrange alternate layers of eggplant and meat sauce in pan. Sprinkle each layer with Parmesan cheese and bread crumbs. Pour Ricotta cheese sauce over top and bake 1 hour at 375 degrees or until top is golden. Remove from oven cool 30 minutes before serving. Cut into squares. Flavor improves on standing 1 day and reheat before serving.