---------- Recipe via Meal-Master (tm) v8.02
  Categories: Lamb, Greek, Vegetables
       Yield: 6 servings
       3 md Eggplants
     1/2 c  Vegetable oil
       3 lg Onions; chopped fine
       2 lb Ground lamb; (or beef)
       3 tb Tomato paste
     1/2 c  Red wine
     1/2 c  Chopped parsley
     1/4 ts Ground cinnamon
            Freshly ground pepper
     1/4 lb Butter
       6 tb Flour
       1 qt Milk
       4    Eggs; beaten until frothy
            Grated nutmeg
       2 c  Ricotta or cottage cheese
       1 c  Fine bread crumbs
       1 c  Grated Parmesan cheese
   Peel the eggplants and cut them into slices about 1/2
   inch thick. Brown the slices quickly in 1/4 cup of the
   oil. Set aside. Heat the remaining oil in the same
   skillet and cook the onions until they are brown. Add
   the ground meat and cook 10 minutes. Pour off excess
   fat. Combine the tomato paste with the wine, parsley,
   cinnamon, salt and peper. Stir this mixture into the
   meat and simmer over low heat, stirring frequently,
   until all the liquid has been absorbed. Remove the
   mixture from the fire. Preheat the oven to 375F. Make
   a white sauce by melting the 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. Cook slightly and stir in the beaten eggs,
   nutmeg and ricotta. Grease an 11x16-inch pan and
   sprinkle the bottom lightly with crumbs. Arrange
   alternate layers of the eggplant and the meat sauce in
   the pan, sprinkling each layer with Parmesan and
   crumbs. Pour the ricotta sauce over the top and bake 1
   hour, or until top is golden. Remove from the oven and
   cool 20 to 30 minutes before serving. Cut into squares
   and serve. The flavors in this dish really improve if
   you make it a day ahead.