Greek Style Moussaka

      3 md Eggplants                                Freshly ground pepper
    1/2 c  Vegetable oil                     1/4 lb Butter
      3 lg Onions; chopped fine                6 tb Flour
      2 lb Ground lamb; (or beef)              1 qt Milk
      3 tb Tomato paste                        4    Eggs; beaten until frothy
    1/2 c  Red wine                                 Grated nutmeg
    1/2 c  Chopped parsley                     2 c  Ricotta or cottage cheese
    1/4 ts Ground cinnamon                     1 c  Fine bread crumbs
           Salt                                1 c  Grated Parmesan cheese

  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 375F. 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
  11x16-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. The flavors in this dish really improve if you
  make it a day ahead.