2 large eggplants 1/4 cup vegetable oil 3 tablespoons vegetable shortening 1 1/2 pound lamb or beef -- ground 2 onions -- grated 2/3 cup water 2 tablespoons red wine 1 teaspoon sugar 1 teaspoon dried oregano salt and pepper, to taste 1 pinches ground nutmeg 2/3 cup dry bread crumbs 5 medium tomatoes 1 cup kasseri cheese -- grated ***White Sauce*** 1/4 cup butter 2/3 cup all-purpose flour 1 1/2 cup milk salt and white pepper
Peel eggplants; cut in thick slices. Sprinkle both sides of eggplant slices with salt; let stand 1 hour.
Rinse slices; pat dry with paper towels. Heat oil in large skillet; add sliced eggplant and cook until nearly tender. Melt shortening in a large saucepan. Add lamb and onions; cook until lamb is done. Add wine, water, sugar, nutmeg, oregano, salt and pepper. Simmer 10 minutes, then stir in bread crumbs.
Cut tomatoes in thick slices. Butter a large baking dish. In buttered dish, alternate layers of cooked eggplant, cheese and cooked lamb mixture. Arrange sliced tomatoes over final layer of lamb. Preheat oven to 350 F.
Prepare white sauce. Pour over layered mixture in baking pan. Bake 1 hour.
WHITE SAUCE: Melt butter in medium saucepan. Stir in flour; cook 1 to 2 minutes. Gradually stir in milk; continue stirring until slightly thickened. In a small bowl, beat together eggs, salt and white pepper. Stir in about 1/4 cup hot milk mixture. Stir egg mixture into remaining milk mixture. Stirring constantly, cook until slightly thickened.