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1
Peel the eggplant and slice it crosswise 1/2-inch thick.
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2
Sprinkle both sides of each slice lightly with salt, arrange in 1 layer on paper towels and let drain for 30 minutes.
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3
In a large skillet heat 2 tablespoons of the oil over moderate heat; add as many slices as will fit in 1 layer and brown on both sides.
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4
Repeat the procedure with 4 tablespoons of the remaining oil and the remaining eggplant.
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5
Drain the eggplant as they are cooked on paper towels.
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6
Add the remaining 2 tablespoons oil and the onion to the skillet and cook until the onions are brown.
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7
Add the ground meat and cook, stirring occasionally, until the meat is no longer pink.
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8
Combine the tomato paste with the wine, parsley, and cinnamon.
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9
Add this mixture to the skillet and simmer over low heat, stirring often, until all the liquid has evaporated.
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10
Add salt and pepper, to taste.
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11
In a sauce pan, over low heat, melt the butter, add the flour and whisk for 5 minutes.
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12
Turn up the heat to moderate and add the milk in a stream, whisking.
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13
Simmer for 5 minutes, add salt and pepper, to taste, and remove from the heat.
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14
Cool slightly and stir in the eggs, nutmeg, and ricotta.
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15
Grease and 11 by 16-inch pan and sprinkle the bottom lightly with bread crumbs.
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16
Arrange alternating layers of eggplant and meat sauce in the pan, sprinkling each layer with Parmesan and bread crumbs.
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17
Pour the egg sauce over the top and bake one hour in a preheat 350 degree oven, or until top is golden.
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18
Let cool twenty minutes before slicing.
