1/2 c. parsley, minced
1/2 c. Parmesan cheese
1 1/2 lg. onions, chopped
6 tbsp. vegetable oil
1/3 c. wine
1/4 c. tomato paste
1 tsp. salt
1/2 tsp. cinnamon
Black pepper to taste
3 sm. eggplants (2 lb. approximately)

Butter a 13 inch round baking dish. Center an oven rack. Peel and slice eggplant. Cut into halves. Saute onion in 2 tablespoons oil for 10 minutes. Stir in parsley, wine, tomato paste, cinnamon, salt and pepper. Set aside. Heat 4 tablespoons oil. Toss eggplant slices in the oil, then cover pan and cook 5 minutes. Stir occasionally. Put eggplant in the baking dish. Sprinkle 1/4 cup Parmesan cheese over. Spread the tomato mixture over. Sprinkle remaining Parmesan cheese.

TOPPING:

1/2 stick no salt butter
3 tbsp. flour
2 c. milk
1 tsp. salt
1/2 tsp. pepper
1 1/4 c. ricotta or cottage cheese
2 eggs, lightly beaten
1/2 tsp. nutmeg

Melt butter until foam rises. Add flour. Stir several minutes. Add milk slowly, cook until thickened and add salt and pepper. Cool slightly. In another bowl, mix ricotta, eggs and nutmeg. Add milk sauce to this. Taste and adjust for seasonings. Pour over the casserole filling (don't overfill - this rises a bit). Bake 1 hour at 375 degrees. Cool 20 minutes before cutting. Serve with rice pilaf.