Beef and Eggplant Moussaka

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3 medium eggplants, peeled sliced ½ inch thick

8 tablespoons olive oil

3 onions, finely chopped

1 garlic clove, minced

2 lbs ground lamb, browned and drained

3 tablespoons tomato paste

1⁄2 cup red wine

1 cup breadcrumbs

1 cup parmesan cheese

1⁄2 cup parsley, chopped

salt and pepper

1⁄4 teaspoon cinnamon

Topping

8 tablespoons butter

6 tablespoons flour

4 eggs, beaten frothy

1 quart milk

2 cups ricotta cheese

1⁄4 teaspoon nutmeg

Directions at food.com

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