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1
Fry the onions in the oil in a large skillet or saucepan until golden.
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2
Add the ground meat and stir, crushing it with a fork and turning it over, until it changes color.
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3
Add salt, pepper, cinnamon if using, tomatoes, sugar, and chili flakes if you like.
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4
Stir well, and cook until the liquid has almost disappeared, then mix in the parsley.
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5
Prepare a white sauce: Melt the butter in a pan.
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6
Add the flour and stir over low heat for a few minutes, until well blended.
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7
Add the hot milk a little at a time, stirring vigorously each time, until it boils, taking care not to allow lumps to form.
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8
Simmer over low heat, stirring occasionally, until the sauce thickens.
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9
Add salt and pepper and a pinch of nutmeg.
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10
Beat the eggs lightly, beat in a little of the white sauce, then pour back into the pan, beating vigorously.
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11
Do not allow the sauce to boil again.
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12
Add the cheese and mix well until melted.
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13
Brush the eggplant slices generously with oil and broil or grill them, turning them over once, until lightly browned.
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14
Line the bottom of a large baking dish (about 14 1/2 by 10 1/2 inches) with half the slices.
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15
Spread the meat on top, and cover with the remaining eggplant slices.
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16
Pour the white sauce all over.
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17
Bake, uncovered, in a preheated 400F oven for about 45 minutes, until golden.
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18
Serve hot, straight from the dish.
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19
It can also be cooked in small individual clay bowls, the layers repeated in the same way.
