Instructions

Trim off the ends of the eggplants and cut into 1/4 inch slices. Put on
paper towels to sweat for 1 hour.
Heat some olive oil in a large skillet and saute' the onion over
medium-low heat until soft. Raise the heat and add the meat, breaking up
any lumps that may occur. When the meat is browned, drain the grease out
and then add the wine; boil until the liquid is reduced by half. Add the
tomatoes with their juices and the honey, lower the heat, and simmer 10
minutes.
SET ASIDE 1 TABLESPOON OF PARSLEY and stir in the remaining parsley, the
beef broth, oregano, cinnamon, allspice, and salt and pepper.Simmer for 30
minutes or until almost all of the liquid has evaporated. Remove from
heat,set aside covered.
Heat olive oil in a large skillet to cook the eggplant slices. Dry on
paper towels to absorb any excess oil. (No need to dip the eggplant in egg
and flour).
Melt the butter in a small saucepan, add the flour, and stir until smooth.
Cook until the roux turns plae golden brown. Gradually add the milk, 1/2
cup at a time. Bring to a boil, stirring and then remove from heat.
Combine the cottage cheese, swiss and nutmeg, and stir into the white
sauce. With a wire whisk or electric mixer, beat the eggs until pale and
frothy. Stir and mix in the beaten eggs to the white sauce.
Heat oven to 350 degrees. Arrange some of the eggplant slices on the
bottom of a casserole dish. Cover with meat mixture (pat it down) and
then layer the rest of the eggplant. The white cheese mixture is last.
Srrinkle with bread crumbs and parmesan cheese and bake uncovered for 1
hour. If the top apprears to be browning to quickly, loosely cover with a
sheet of aluminum foil.