3 med. eggplants, about 2 lbs.
2 sticks butter
3 onions, chopped
2 lbs. ground beef
3 tbsp. tomato paste
1/2 c. dry red wine
Minced parsley
1/8-1/4 tsp. cinnamon
Salt and pepper to taste
6 tbsp. flour
1 qt. milk, heated
4 eggs
Nutmeg to taste
2 c. Ricotta or cottage cheese
Bread crumbs
Parmesan cheese

Peel eggplants; cut into 1/2-inch slices. Heat 4 tablespoons butter in skillet and brown slices. Drain on paper towel. Add 4 more tablespoons of butter to skillet. When hot, add onions; cook until nicely browned. Stir in ground beef and cook 10 minutes.

Combine tomato paste, wine, parsley, cinnamon, salt and pepper. Stir into meat. Bring to a boil and reduce heat; simmer until liquid is absorbed; remove from heat.

Heat 1 stick of butter in a saucepan. Stir in flour until smooth and cook 304 minutes. Add milk, stirring constantly until smooth and thick. Cool slightly. Add eggs, one at a time, beating each in thoroughly. Stir in nutmeg and Ricotta or cottage cheese.

Grease an 11x16 inch pan and sprinkle enough bread crumbs over bottom to cover lightly. Arrange alternate layers of eggplant meat mixture in pan, sprinkling each layer with Parmesan cheese or bread crumbs. Pour cheese sauce over top and bake at 350 degrees for 1 hour. Cool 20-30 minutes before serving.