Fry onions, garlic and beef in two tablespoons of olive oil. Slice 1 tomato, others - cut for small cubes. Add diced tomatoes, wine, parsley, salt, pepper, thyme and cinnamon to meat, simmer 30 minutes, season to taste. Cut eggplant into slices and fry for 1 minute on each side. Melt the butter in a frying pan, add the flour, pass it until creamy, add milk, stirring constantly, cook until thick, season. Heat oven to 200 degrees Celsius. Grease the form and cut a clove of garlic. Spread layers of eggplant, meat sauce and bechamel sauce. Top with tomatoes, sprinkle with cheese. Bake for 10 minutes.