1/4 c. olive oil
2 lb. ground beef
1 sm. onion, chopped
1 (15 oz.) can tomato sauce
3/4 c. dry red wine
2 tbsp. chopped fresh parsley
1 tsp. dried oregano, crumbled
1/4 tsp. ground cinnamon
1/4 c. (1/2 stick) butter
1/4 c. all-purpose flour
2 c. milk
3 eggs
1 c. grated Parmesan cheese
1 lg. eggplant (about 1 1/2 lb.), peeled, sliced into thin rounds

Heat olive oil in heavy large saucepan over medium-high heat. Add ground beef and chopped onion and cook until beef is brown, breaking up beef with fork, about 15 minutes. Mix in tomato sauce, red wine, parsley, crumbled oregano and ground cinnamon. Simmer until mixture thickens and is almost dry, stirring occasionally, about 20 minutes. (Can be prepared 1 day ahead. Cover tightly and refrigerate.)

Preheat oven to 350 degrees. Melt butter in heavy medium saucepan over medium low heat. Add flour and stir 1 minute. Gradually add milk, whisking until smooth. Boil until thick, stirring constantly, about 2 minutes. Beat eggs in small bowl to blend. Whisk small amount of milk mixture into eggs. Return mixture to saucepan. Bring to boil, whisking constantly. Remove custard from heat. Stir in 1/2 cup grated Parmesan cheese. Season custard to taste with salt and pepper.

Butter 13 x 9 x 2 inch glass baking dish. Arrange half of eggplant in bottom of dish. Season with salt and pepper. Spread meat mixture over. Top with remaining eggplant. Pour hot custard cheese sauce over eggplant. Sprinkle with remaining 1/2 cup Parmesan. Cover loosely with foil and bake 1 hour. Uncover and continue baking until golden and bubbling on edges, about 10 minutes longer. Cool 10 minutes.