2 medium eggplants, sliced ½ inch thick
3 tablespoons butter
1 large onion, chopped
1 pound lamb sausage, casing removed
2 tablespoons tomato paste
¼ cup red wine
¼ cup chopped parsley
¼ teaspoon allspice
3 tablespoons flour
2 cups milk
2 eggs beaten
nutmeg
1 cup ricotta cheese
½ cup breadcrumbs
½ cup grated Parmesan cheese

Preheat oven to 375 ºF. Place eggplant slices on a lightly oiled sheet pan and roast until tender, about 15 minutes.

Brown the crumbled lamb sausage and onion. Add the tomato paste, wine, parsley, and allspice to the meat mixture. Simmer for 20 minutes.

In a separate pot, melt the butter and stir in the flour. Slowly add the milk and stir until the mixture thickens. Remove from the heat and whisk in the eggs, ricotta and nutmeg to taste.

Grease a 9 by 11 inch pan and sprinkle with breadcrumbs. Alternate layers of eggplant and meat sauce with a sprinkling of breadcrumbs and Parmesan in between. Top with the white sauce. Bake for 1 hour. Let cool 20 minutes before serving.