3 eggplants, peeled and cut into 1/2 inch thick slices salt 1/4 cup olive oil 1 Tbsp. butter 1 pound lean ground beef salt to taste black pepper to taste 2 onions, chopped 1 clove garlic, minced 1/4 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/2 tsp. fines herbs 2 Tbsp. dried parsley 1 (8 oz.) can tomato sauce 1/2 cup red wine 1 egg, beaten 4 cups milk 1/2 cup butter 6 Tbsp. all–purpose flour salt to taste white pepper, to taste 1 1/2 cups Parmesan cheese 1/4 tsp. ground nutmeg

Lay eggplant slices on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. In a skillet over high heat, heat olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.

In a large skillet over medium heat, melt butter and add ground beef, salt and pepper, onions, and garlic. After beef is browned, sprinkle in cinnamon, nutmeg, fines herbs and parsley. Pour in tomato sauce and wine and mix well. Simmer for 20 minutes. Allow to cool, then stir in beaten egg.

To make the bechamel sauce, begin by scalding milk in a saucepan. Melt butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in hot milk, whisking constantly until it thickens. Season with salt and white pepper.

Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with the meat mixture, then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour bechamel sauce over top, and sprinkle with nutmeg. Sprinkle with remaining cheese.

Bake for one hour at 350 degrees.