Preparation / Directions:
Arrange eggplant in a 9x13x2-inch pan and sprinkle with water. Cover tightly and bake at 400 F for 30 minutes. Drain on paper towels and set aside.
Assemble and attach food grinder using fine gringing plate. Turn to speed 4 and grind onions, garlic, and lamb. Heat oil in a 12-inch skillet over medium heat. Add ground mixture and cook until browned; drain well. Add tomato sauce, tomato paste, sugar, red wine, cinnamon, nutmeg, bay leaf, basil, salt, and pepper; mix well. Reduce heat and simmer 30 minutes. Remove bay leaf.
Melt butter in a large saucepan over medium heat. Add flour and stir until smooth. Gradually add milk, stirring constantly, and cook until mixture thickens. Add eggs, bread crumbs, and 1 1/2 cups parmesan cheese. Remove from heat and set aside.
Arrange half of eggplant slices in a greased 9x13x2-inch pan. top with meat mixture. Sprinkle remaining 1/4 cup parmesan cheese over meat mixture and top with remaining eggplant. Spread milk mixture over eggplant. Bake at 350 F for 50 to 60 minutes or until top is brown. Cool 15 minutes before serving.
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