Serves 8-10. May be done a day before and cooked, then reheated—improves flavor. May be frozen.
3 medium-sized eggplants
½ c butter
3 large onions, finely chopped
2 pounds ground beef or lamb
3 T tomato paste
½ c red wine
½ c chopped parsley
¼ t cinnamon
Salt and pepper to taste
6 T flour
1 quart milk
4 eggs, beaten
Nutmeg
2 c ricotta or cottage cheese
1 c fine bread crumbs
1 c parmesan cheese, freshly grated
Peel eggplants and slice ½” thick. Broil till brown on both sides; set aside. Brown meat and discard grease. Add onions and cook. Combine tomato paste, wine, parsley, cinnamon, salt, and pepper, and stir into meat until all liquid is absorbed. Set aside. Preheat oven to 375. Make a white sauce by melting margarine and blending in flour. Bring milk to a boil and gradually add to butter and flour. Stir constantly. When thick and smooth, remove from heat. Cool and stir in eggs, nutmeg, and ricotta cheese. Grease an 11×16” pan or large casserole. Sprinkle bottom with bread crumbs. Arrange alternate layers of eggplant and meat sauce, sprinkling each with Parmesan and bread crumbs. Pour ricotta sauce over all and bake one hour. Cool 20-30 minutes before serving.