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1
Heat olive oil in heavy large saucepan over medium-high heat.
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2
Add ground beef and chopped onion and cook until beef is brown, breaking up beef with fork, about 15 minutes.
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3
Mix in tomato sauce, red wine, parsley, crumbled oregano and ground cinnamon.
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4
Simmer until mixture thickens and is almost dry, stirring occasionally, about 20 minutes.
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5
(Can be prepared 1 day ahead.
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6
Cover tightly and refrigerate.
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7
).
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8
Preheat oven to 350F
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9
Melt butter in heavy medium saucepan over medium-low heat.
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10
Add flour and stir 1 minute.
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11
Gradually add milk, whisking until smooth.
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12
Boil until thick, stirring constantly, about 2 minutes.
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13
Beat eggs in small bowl to blend.
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14
Whisk small amount of milk mixture into eggs.
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15
Return mixture to saucepan.
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16
Bring to boil, whisking constantly.
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17
Remove custard from heat.
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18
Stir in 1/2 cup grated Parmesan cheese.
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19
Season custard to taste with salt and pepper.
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20
Butter 13 x 9 x 2-inch glass baking dish.
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21
Arrange half of eggplant in bottom of dish.
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22
Season with salt and pepper.
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23
Spread meat mixture over.
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24
Top with remaining eggplant.
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25
Pour hot custard cheese sauce over eggplant.
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26
Sprinkle with remaining 1/2 cup Parmesan.
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27
Cover loosely with foil and bake 1 hour.
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28
Uncover and continue baking until golden and bubbling on edges, about 10 minutes longer.
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29
Cool 10 minutes.
