Instructions: For gordon@mpsnet.com.mx, Ive used this recipe ever since I found it in THE NEW YORKS TIMES COOKBOOK in 61. Its heavenly, and you can substitute ground beef for the lamb if you dont care for lamb. Its possible to cut out some of the fat, if you wish. Use some lofat ingredients, like milk and ricotta, and maybe eggbeaters. A great buffet dish!!

1. Peel the eggplant and cut them into slices about 1/2" thick. Brown the slices quickly in 4 Tablespoons of the butter. Set aside.

2. Heat 4 Tablespoons of the butter in same skillet and cook the onions until they are brown. Add the lamb and cook 10 minutes. Combine the tomato paste with the wine, parsley, cinnamon, salt and pepper. Stir this mixture into the meat and simmer over low heat until all of the liquid has been absorbed. Remove the mixture from the fire.

3. Preheat the oven to 375.

4. Make a white sauce by melting 8 Tablespoon of butter and blending in the flour. Meanwhile bring the milk to a boil and add it gradually to the flour mix. When thickened and smooth remove from heat. Cool slightly and stir in eggs, nutmeg and ricotta cheese.

5. Grease an 11x16" pan and sprinkle bottom lightly with bread crumbs.

Arrange alternate layers of eggplant and meat sauce in the pan, sprinkling each layer with Parmesan cheese and bread crumbs. Pour the white sauce over the top and bake one hour until top is golden. Remove from the oven and cool 20-30 minutes before serving. 8-10 servings

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