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Peel the eggplants and cut them into slices about
1/2 inch thick.
Brown the slices in 4 tablespoons of the butter.
Set aside.
Heat 4 tablespoons of the butter in the same skillet
and cook the
onions until they are brown. Add the ground meat
and cook 10 min.
Combine the tomato paste, wine, parsley, and cinnamon.
Stir into
meat and simmer over low heat, stirring frequently,
until all liquid
has been absorbed. Season with salt and pepper
to taste. Set aside.
Make a white sauce by melting remaining 1/2 cup
of butter and
blending in the flour, stirring with a wire whisk.
Meanwhile bring
the milk to a boil and add it gradually to the
butter-flour mixture,
stirring constantly. When the mixture is thickened
and smooth, remove
it from the heat. Cool slightly and stir in the
beaten eggs, nutmeg
and ricotta.
Preheat oven to 375 F.
Grease an 11 x 16 pan and sprinkle the bottom lightly
with bread
crumbs. Arrange alternate layers of eggplant and
meat sauce in the
pan, sprinkling each layer with Parmesan cheese
and bread crumbs.
Pour the ricotta sauce over the top and bake one
hour, or until top
is golden. Remove from oven and cool 1/2 hour before
serving.
Cut into squares and serve.
