Ingredients:

• 1 large eggplant
• olive oil
• 2 medium size onions, chopped
• 2 garlic cloves, minced
• 1 pound of ground lamb
• 1 tsp of salt
• 1/2 cups bread crumbs
• 1/2 tsp thyme
• 1/2 tsp oregano
• 1/4 tsp nutmeg
• 2 tbsp chopped parsley
• 1 cup canned tomatoes
• 1/2 cups white wine
• 2 egg whites

Ingredients for Sauce:

• 3 tbsp flour
• 3 tbsp butter
• 1 1/2 cups milk
• 1/2 tsp salt
• 2 egg yolks
• 4 tsp grated Parmesan cheese

Instructions:

Pare the eggplant, cut it into 1/2 inch slices, sprinkle with salt and let sit for 1/2 hour to ripen.  Rinse and dry thoroughly.  Brown meat with the onion and garlic.  Drain meat.  Add in the salt, seasons, parsley, tomatoes and the wine.  Cook covered slowly for 30 minutes.  Let cool.  Mix in unbeaten egg whites.  Add in half of the bread crumbs.  Brown the dry eggplant slices in the olive oil.  Sprinkle the rest of bread crumbs in bottom of casserole dish.  Cover with a layer of eggplant.  Add meat mix on top.  The pour sauce mix over everything and top with the Parmesan cheese.  Bake at 350 degrees for 45 minutes.

Instruction for Sauce:

Melt butter, be careful not to brown.  Add in flour slow, stirring constant.  Remove from the heat.   Slowly mix in the milk.  Return to heat and stir until the sauce gets thick.  Beat the egg yolks and add with salt and pepper stirring constant.  Blend well.