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1
For the eggplant: Wash eggplant and cut off both ends.
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2
Peel 1/2-inch strips of peel from the eggplant, making stripes of skin.
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3
Slice crosswise into 1/3-inch rounds.
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4
Salt and pepper both sides and let stand for 30 minutes.
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5
Rinse and dry.
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6
Heat the oil in a large saute pan, and fry the eggplant on both sides, until golden brown.
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7
Drain well on paper towels.
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8
Preheat oven to 350 degrees F.
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9
For the Meat Filling: Heat the butter in a large skillet.
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10
Add the onions and cook until tender, 3 to 4 minutes.
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11
Add the beef and cook until brown, about 6 minutes.
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12
Add the wine and reduce until it is almost dry.
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13
Add in tomato paste, water, parsley, salt, pepper, and cinnamon.
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14
Simmer for 30 minutes, remove from heat and cool.
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15
For the bechamel: In a medium saucepan, melt the butter.
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16
Blend in the flour, and gradually stir in the milk.
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17
Cook, stirring, until thick and smooth.
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18
Add in the nutmeg, salt and pepper.
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19
Cool.
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20
Add 4 ounces of cheese and blend well.
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21
For the assembly: Butter a 9 by 12 by 2-inch baking dish.
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22
Arrange half of the eggplant and half of the meat mixture, alternately, until completely used.
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23
Cover with the bechamel sauce, and the remaining cheese.
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24
Place in the oven and bake for 40 minutes.
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25
Remove to a rack and let cool for 20 minutes.
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26
Cut into 3-inch squares and serve warm.
