Peel the eggplants and cut them into slices about 1/2-inch thick. Brown the slices quickly in 4 tbsp. of the butter and set aside. Heat 4 tbsp. of butter in the same skillet and cook the onions until they are brown. Add the ground meat 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, stirring frequently until all the liquid has been absorbed. Remove the mixture from the fire. Preheat oven to 375 degrees. Make a white sauce by melting 8 tbsp. 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. Cool slightly and stir in the beaten eggs, nutmeg, and ricotta cheese. Grease an 11 x 16-inch pan and sprinkle the bottom lightly with breadcrumbs. Arrange alternate layers of eggplant and meat sauce in the pan, sprinkling each layer with Parmesan cheese and breadcrumbs. Pour the ricotta cheese sauce over the top and bake one hour, or until top is golden. Remove from the oven and cool 20 – 30 minutes before serving. Cut into squares and serve.