Peel the eggplants and cut them into slices about 1/2 inch thick
Brown the slices quickly in 1/4 cup of the oil
Set aside
Heat the remaining oil in the same skillet and cook the onions until they are brown
Add the ground meat and cook 10 minutes
Pour off excess fat
Combine the tomato paste with the wine, parsley, cinnamon, salt and peper
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
Preheat the oven to 375 F
Make a white sauce by melting the 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
Cook slightly and stir in the beaten eggs, nutmeg and ricotta
Grease an 11 x 16-inch pan and sprinkle the bottom lightly with crumbs
Arrange alternate layers of the eggplant and the meat sauce in the pan, sprinkling each layer with Parmesan and crumbs
Pour the ricotta sauce over the top and bake 1 hour, or until top is golden
Remove from the oven and cool 20 to 30 minutes before serving
Cut into squares and serve