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1
Preheat oven to 325 degrees.
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2
Brush both sides of eggplant slices with oil; place in a large skillet over medium heat and brown on both sides.
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3
Drain; set aside.
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4
In the same skillet, cook ground meat, half at a time, until browned.
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5
Cook onion and garlic with the second batch of meat; drain off fat.
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6
Return meat mixture to skillet and add the tomato sauce, wine, parsley, the 3/4t.
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7
salt, oregano, and the 1/4t.
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8
cinnamon.
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9
Bring to a boil and reduce heat; simmer, uncovered, for 10 minutes or until most of the liquid is absorbed.
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10
Cool mixture slightly and stir about 1/2c.
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11
of the meat into the 1 beaten egg; stir meat and egg mixture back into remaining meat mixture in the skillet.
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12
Next, melt the butter in a medium saucepan; stir in the flour, salt and pepper.
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13
Add milk all at once; cook and stir until thickened and bubbly.
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14
Cook for 1 minute more.
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15
In a medium bowl, beat the 3 eggs; gradually stir the thickened milk mixture into the eggs.
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16
In a 3-quart rectangular baking dish arrange half of the eggplant slices.
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17
Spread the meat mixture over the eggplant slices and top with the remaining eggplant slices.
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18
Pour the hot egg/milk mixture over all; top with parmesan cheese and sprinkle with additional cinnamon, to taste.
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19
Bake at 325 degrees for 35-40 minutes, or until edges are bubbly.
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20
Let stand 10 minutes before serving.
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21
Cut into squares.
