Peel eggplants and slice
1/2-inch thick. Brown slices quickly in a large, heavy skillet in 4
tablespoons butter (more as needed). Set aside. Heat 4 tablespoons butter
in same skillet. Cook onions until lightly browned. Add ground meat. Cook
10 minutes. Combine tomato paste with wine, parsley, cinnamon, salt and
pepper; stir into meat; simmer, stirring frequently, until all liquid has
been absorbed. Remove from heat. Preheat oven to 375 degrees. Melt 8
tablespoons butter in a large saucepan; blend in flour with wire whisk.
Meanwhile, bring milk to a boil, add gradually to butter-flour mixture,
stirring constantly. When mixture is thickened and smooth, remove from
heat. Cool slightly; stir in beaten eggs, nutmeg and ricotta cheese.
Grease an 11 x 16 oven-proof pan (2'12 inches deep, at least). Sprinkle
bottom lightly with bread crumbs. Arrange alternate layers of eggplant and
meat in the pan. Sprinkle each layer with parmesan cheese and bread crumbs
(about 2 layers each of meat and eggplant). Pour ricotta cheese sauce over
the top. Bake 1 hour or until golden. Remove from oven; cool slightly
before cutting into squares to serve. Makes 8 to 10 servings.
From Josh and Dan Gough