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1
Preheat the oven to 500 degrees.
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2
Trim off the ends of the eggplant.
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3
Cut the eggplant into 12 slices of equal width.
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4
Set aside.
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5
Heat the 1 tablespoon olive oil in a skillet, and add the onions and garlic.
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6
Cook, stirring, until onions are wilted.
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7
Add the meat and cook, chopping down with the edge of a heavy metal kitchen spoon to break up any lumps.
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8
Add salt, pepper and cinnamon.
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9
Cook, stirring, until the meat loses its raw look.
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10
Add the wine, broth and 1 cup of the crushed tomatoes and stir.
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11
Bring to a boil and cover.
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12
Simmer for 10 minutes.
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13
Meanwhile, melt the butter in a saucepan, and add the flour, stirring with a wire whisk.
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14
Add the milk while stirring rapidly with the whisk.
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15
Season with salt and pepper.
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16
Stir in the remaining 1/4 cup crushed tomatoes.
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17
Bring to a simmer, and cook for 5 minutes.
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18
Stir in the egg yolk, and remove from the heat.
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19
Sprinkle the eggplant slices with salt and pepper.
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20
Heat 1 tablespoon of the corn oil in a large nonstick skillet, and add enough eggplant slices to cover the bottom.
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21
Cook about 45 seconds on one side; turn the slices and continue cooking for about 45 seconds.
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22
Remove the slices and drain.
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23
Continue cooking the remaining eggplant in the same manner, adding a little more oil as necessary for each batch.
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24
Arrange about a third of the eggplant slices in one layer on the bottom of a 2 1/2-quart baking dish.
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25
Spoon a third of the meat sauce over the eggplant slices.
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26
Continue making the layers in the same manner, ending with a layer of meat sauce.
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27
Spoon the white sauce over all.
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28
Sprinkle the cheese over all, and place the dish in the oven.
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29
Bake 15 minutes.
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30
If desired, run the dish briefly under the broiler until the cheese is lightly browned.
