Preheat oven to 350F. Spray a large oblong casserole dish or lasagna pan with nonstick spray and set aside.

Meat Sauce:

• Brown meats with onion and garlic in the olive oil in a Dutch oven or other deep pan.
• Drain off fat,
• Stir in the salt, pepper, oregano, cinnamon, and wine.
• Let wine evaporate off.
• Add tomato sauce, water and tomato paste; cover and simmer fifteen minutes.

Vegetables:

• Boil sliced potatoes in salted water for 5 minutes, then drain.
• Saute eggplant slices in a little olive oil until browned; remove from heat and set aside.

Bechamel:

• Melt the butter in a skillet and whisk in the flour.
• Cook and stir for a couple of minutes, then add the milk all at once.
• Season with salt and pepper to your tastes.
• Bring to a boil, stirring constantly and boil one minute to thicken; remove from heat.
• Stir in the spices, and 1/4 cup of the cheese.
• Whisk the eggs in a bowl, and quickly stir in a small ladle of Bechamel into the eggs to temper.
• Then add all the egg mixture back to the pan of Bechamel and whisk it in.

Assembly:

• Layer the potatoes in the bottom of the baking dish.
• Top the potatoes with half the eggplant and 1/4 cup cheese.
• Cover this layer of eggplant with half the meat sauce.
• Add the remaining eggplant and cheese.
• Top that with the rest of the meat sauce.
• Spread the Bechamel sauce over all.
• Bake, uncovered in the preheated oven for 55-60 minutes.
• Let rest fifteen minutes, then slice and serve.