| 1 | Peel the eggplants and cut them into slices about ?inch thick. |
| 2 | Brown the slices quickly in ?cup of the oil. |
| 3 | Set aside. |
| 4 | Heat the remaining oil in the same skillet and cook the onions until they are brown. |
| 5 | Add the ground meat and cook 10 minutes. |
| 6 | Pour off excess fat. |
| 7 | Combine the tomato paste with the wine, parsley, cinnamon, salt and peper. |
| 8 | Stir this mixture into the meat and simmer over low heat, stirring frequently, until all the liquid has been absorbed. |
| 9 | Remove the mixture from the fire. |
| 10 | Preheat the oven to 375°F. |
| 11 | Make a white sauce by melting the butter and blending in the flour, stirring with a wire whisk. |
| 12 | Meanwhile, bring the milk to a boil and add it gradually to the butter-flour mixture, stirring constantly. |
| 13 | When the mixture is thickened and smooth, remove it from the heat. |
| 14 | Cook slightly and stir in the beaten eggs, nutmeg and ricotta. |
| 15 | Grease an 11x16-inch pan and sprinkle the bottom lightly with crumbs. |
| 16 | Arrange alternate layers of the eggplant and the meat sauce in the pan, sprinkling each layer with parmesan and crumbs. |
| 17 | Pour the ricotta sauce over the top and bake 1 hour, or until top is golden. |
| 18 | Remove from the oven and cool 20 to 30 minutes before serving. |
| 19 | Cut into squares and serve. |
| 20 | The flavors in this dish really improve if you make it a day ahead |
