Neo Moussaka a la Grecque

Neo Moussaka a la Grecque
3 medium to large eggplants
Kosher salt
3 tablespoons olive oil, divided
3 large yellow onions, peeled and minced
2 pounds 93 percent lean ground beef
3 tablespoons tomato paste
1/2 cup dry red wine
1/2 cup minced fresh parsley
1/4 teaspoon ground cinnamon
Salt
Fresh ground black pepper
6 tablespoons all-purpose flour
1 quart 1 percent milk
4 eggs
Ground nutmeg
2 cups 1 percent cottage cheese, drained
1 cup fine fresh bread crumbs
1 cup fresh-grated Parmesan cheese
Peel the eggplant and slice into 1/2-inch rounds, lay out onto jelly roll pans and lightly salt each slice with the Kosher salt; drain for 1 hour. Squeeze using whatever method works well. Set aside.
Heat the 3 tablespoons olive oil in a large nonstick skillet over medium to medium-high heat until hot Add slices of eggplant, without crowding them, and sauté until a light golden brown, removing the slices as done with tongs and placing them on paper towels. Keep adding and removing eggplant slices until all are browned.
Remove and reserve all but 2 teaspoons of the olive oil; add the onions and cook, stirring once in a while, until starting to turn a light golden brown, about 8-10 minutes. Add the ground beef and cook, breaking it up with edge of a spoon or spatula until it loses its pink color, about 5 minutes.
While the beef cooks, in a medium bowl whisk together the tomato paste, wine, parsley, cinnamon, salt and pepper to taste until combined.
Drain off the fat from the pan, stir the wine mixture into the ground beef, bring to a boil, reduce to a simmer and cook until the liquid is absorbed. Remove from the heat.
Add the reserved oil to a 4-quart, heavy-bottomed saucepan and place over medium heat. Add the flour and stir constantly. When the flour begins to turn a light golden brown whisk in the milk; whisking until combined and it thickens. Remove from the heat, cool slightly. Whisk in the eggs one at a time and then the cottage cheese and nutmeg. Set aside.
Place the oven rack in the lower-middle position and begin preheat to 350 degrees. Lightly spray an 11-by-16-inch pan with vegetable oil and dust the bottom with 1/4 cup of the breadcrumbs.
Layer one-third of the eggplant in the pan, top with one-third of the meat mixture, one-third of the remaining breadcrumbs and 2/3 cup of Parmesan cheese. Repeat layering twice. Pour the sauce over all and bake for 1 hour, until browned on top and bubbling. Cool 15 minutes, cut into squares and serve.
Serves 10.
Nutrition values per serving (without salt added for flavor): 370 calories (29.2 percent from fat), 12 g fat (49 g saturated fat), 24.9 g carbohydrates, 4.7 g fiber, 32.5 g protein, 115 mg cholesterol, 700 mg sodium.