1 large eggplant 2 medium onions, chopped 2 cloves garlic, minced 1 pound ground lamb or beef 1 teaspoon salt 1/2 teaspoon thyme 1/2 teaspoon oregano 2 tablespoons chopped parsley 1 cup canned tomatoes 1/2 cup white wine 2 egg whites 1/2 cup bread crumbs ***Sauce*** 3 tablespoons flour 1 1/2 cup milk 2 egg yolks 3 tablespoons butter 1/2 teaspoon salt 4 tablespoons Parmesan cheese
Pare eggplant; cut into 1/2" slices, sprinkle with salt and allow to ripen for 1/2 hour. Rinse and dry thoroughly. Brown meat with onion and garlic. DRAIN OFF FAT.
Add salt, spices, parsley, tomatoes and wine. Cover and cook slowly 30 minutes. Cool. Mix in unbeaten egg whites and half the crumbs.
Brown the dry eggplants in oil. Sprinkle bottom of rectangle dish with remaining crumbs. Cover with layer of eggplants, spoon on all the meat mixture, pour sauce over all and top with Parmesan cheese.
Bake at 450 degrees F for 45 minutes.
For Sauce: Melt butter, do not brown. Add the flour slowly stirring constantly. Remove from heat. Slowly mix in milk. Return to heat and stir till sauce thickens. Beat yolks well, add to sauce with salt and pepper, stirring constantly.