3 med. eggplants
1 c. butter
3 onions, finely chopped
3 lbs. ground lamb
1/2 sm. can tomato paste
1/2 to 1 c. red wine
1/4 c. dried parsley
1/4 tsp. cinnamon
Salt to taste and pepper
6 tbsp. flour
1 qt. milk
4 eggs, beaten
Dash of nutmeg
2 c. Ricotta cheese
1 c. fine bread crumbs
1 c. grated Parmesan cheese

Peel and slice eggplant, about 1/2 inch thick. Brown in butter and set aside. Beat 4 tablespoons butter and cook onions until golden. Add meat and cook 10 minutes (drain fat if a lot).

Combine tomato paste, wine, parsley, cinnamon, salt and pepper. Stir all into meat; mix and simmer until liquid is absorbed. Remove from stove. Preheat oven to 375 degrees. Make white sauce as follows. Melt 8 tablespoons butter and blend in flour using wire whisk. Bring milk to boil and add gradually to butter-flour mixture, stirring constantly and cook until thickened.

Remove from heat and cool slightly. Then add eggs, nutmeg and Ricotta cheese. Grease an 11 x 16-inch pan and sprinkle lightly with bread crumbs. Arrange alternate layers of eggplant and meat sauce, sprinkling each with grated cheese and bread crumbs. Pour Ricotta sauce over the top and bake one hour until top is golden. Remove and cool 20-30 minutes. Cut into squares and serve. Serves 8-10.