Red Sauce:
2 Tablespoons oil
1 teaspoon each salt and pepper
2 medium onions, chopped
1/4 teaspoon cinnamon
3 Tablespoons tomato paste
1/4 teaspoon allspice
1/2 cup dry red wine
2 cloves garlic, minced
3 Tablespoons minced parsley
2 large eggplants, unpeeled
White Sauce:
1/2 cup butter
1/8 teaspoon pepper
1/2 cup flour
5 eggs
1 quart milk
1/2 cup fine dry bread crumbs
1 teaspoon salt
1 cup grated parmesan cheese
1/8 teaspoon nutmeg
For red sauce: sauté onions in oil. Add tomato paste, wine, parsley, salt and pepper, cinnamon, allspice, and garlic. Cover and simmer until thick, about 30 minutes. Slice eggplant 3/8″ thick. Place on 2 well oiled baking pans and coast both sides of eggplant with oil. Bake in a 400° oven for 30 minutes, turning once.
For white sauce: melt butter and blend in flour, gradually stir in milk and cook until thick. Season with salt, nutmeg and pepper. Beat eggs until light and blend into hot sauce. Arrange half the eggplant in a 9X13 inch baking pan. Mix red sauce with crumbs and spread half over eggplant. Sprinkle with half the cheese. Layer again with eggplant and sauce. Top with white sauce and remaining cheese. Bake in 350° oven for 50 minutes or until set.