Peel eggplants. Slice 1/2 inch thick. Brown in 4 Tbsp butter. Cook onions until lightly browned. Add meat. Cook 10 minutes. Combine tomato past with wine, parsley, cinnamon, salt & pepper. Make white sauce of 8Tbsp butter, flour, and hot milk. Cool. Stir in beaten eggs, nutmeg & ricotta cheese.
Grease 11x16 pan (2 1/2 in deep) Sprinkle bread crumbs. Alternate layers of eggplant and meat. Sprinkle each layer with Parmesan cheese. Pour ricotta cheese sauce over top. Bake 1 hour at 375F. Cool slightly before cutting into squares.