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1
Peel the eggplants and cut them into 1/2 inch thick slices.
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2
Brown the slices in 4 tablespoons butter.
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3
Drain on paper towels.
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4
Set aside.
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5
Heat 4 tablespoons butter in a skillet and cook the onions until brown.
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6
Add the ground meat and cook 10 minutes.
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7
Combine the tomato paste with the wine, parsley, cinnamon, salt and pepper (to taste).
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8
Stir this mixture into the meat and simmer over low heat, stirring frequently, until most of the liquid has been absorbed, about 30 minutes.
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9
Make a bechamel sauce by melting 4 tablespoons butter and blending in the flour, stirring with a wire whisk.
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10
Bring the milk almost to a boil and add it gradually to the butter-flour mixture, stirring constantly.
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11
When the mixture is thickened and smooth, remove it from the heat.
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12
Cool slightly and stir in the beaten eggs, nutmeg and ricotta cheese.
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13
Grease a 13 x 9 x 2 pan and sprinkle the bottom lightly with bread crumbs.
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14
Arrange alternate layers of eggplant and meat in the pan, sprinkling each layer with Parmesan cheese and bread crumbs.
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15
Pour the bechamel sauce over the top and bake at 375 degrees for 1 hour, or until the top is golden brown.
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16
Cut into squares to serve.
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17
This recipe can be made in advance.
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18
Freeze before baking.
