1 lb. ground beef
1 c. chopped onion
2 cloves crushed garlic
3 (8 oz.) cans tomato sauce
1/4 c. water
1 tsp. oregano leaves
1 tsp. sweet basil leaves
1 tsp. salt
1/4 tsp. crushed Rosemary leaves
1/4 tsp. black pepper
1/16 tsp. cinnamon
2 1/4 lb. eggplant
6 tbsp. grated Parmesan cheese

CHEESE MIXTURE:

1 lb. ricotta cheese
2 eggs
2 tbsp. grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. crushed Rosemary leaves
1/4 tsp. mace
Dash black pepper

Brown ground beef in medium saucepan. Drain off fat. Add onion and garlic; stir over high heat for 5 minutes. Stir in tomato sauce, water, oregano, basil, salt, Rosemary, pepper and cinnamon. Cover and simmer about 30 minutes, stirring occasionally.

Peel eggplant. Cut in half lengthwise then cut crosswise into 1/2" slices. Drop in rapidly boiling salted water. Cover and boil 4 to 5 minutes or until tender; drain well.

Combine and blend well the ingredients for the ricotta cheese mixture.

Spread half of meat sauce evenly in bottom of 13"x9"x2" baking dish. Sprinkle with 1 1/2 tablespoons Parmesan cheese. Layer with half the eggplant slices. Spread ricotta cheese mixture on top; sprinkle with 1 1/2 tablespoons Parmesan cheese. Top with remaining eggplant; sprinkle with 1 1/2 tablespoons Parmesan. Cover with remaining meat sauce and Parmesan. Bake in moderate oven, 375 degrees for 30 minutes or until bubbling. Remove from oven and let stand 5 minutes before slicing.