New York Times Moussaka

3 medium-sized eggplants
1 cup butter
3 large onions, finely chopped
2 pounds ground lamb or beef
3 T tomato paste
1/2 cup red wine
1/2 cup chopped parsley
1/4 teaspoon cinnamon
salt to taste
freshly ground black pepper to taste
6 T flour
1 quart milk
4 eggs, beaten till frothy
nutmeg
2 cups ricotta or cottage cheese
1 cup fine bread crumbs
1 cup freshly grated Parmesan cheese

1. Peel the eggpalnts and cut them into slices about 1/2 inch thick. Brown the slices quickly in four tablespoons of the butter. Set aside [my annotation: sprinkle with salt]

2. Heat four tablespoons of butter in the same skillet and cook the onions until they are brown. Add the ground meat and cook ten minutes. Combine the tomato paste with the wine, parsley, cinnamon, salt and pepper. 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.

3. Preheat the oven to 375 F

4. Make a white sauce by melting 8 tablespoons of 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. Cool slightly and stir in the beaten eggs, nutmeg and ricotta.

5. Grease an 11 x 16 inch pan and sprinkle the bottom lightly with bread crumbs. Arrange alternate layers of eggplant and meat sauce in the pan, sprnkling each layer with Parmesan cheese and bread crumbs. Pour the ricotta sauce over the top and bake one hour, or until top is golden. Remove from the oven and cool 20 to 30 minutes before serving. Cut in squares and serve.