6 to 8 tbsp olive oil, more if necessary
1 medium or 2 small onions, peeled and chopped
1-1/2 lbs ground lamb, beef, or veal
1/2 cup dry white wine
1-1/2 cups chopped tomatoes or tomato sauce
salt and white pepper
3 to 4 tbsp chopped fresh parsley
1/4 tsp dried oregano or thyme leaves
1/2 cup bread crumbs
2 eggs, separated
2-1/2 lbs eggplants (about 3 medium)
3 cups Saltsa Aspri (Bechamel sauce)
1 cup gratec mizithra and kefalotyri cheese
grated nutmeg
Heat 2 tablespoons of the oil in a heavy skillet, then add onions and cook until soft and transparent. Blend in the chopped meat, cover, and simmer a few minutes.
Stirring constantly, add the wine, tomatoes, and herbs, then season with salt and white pepper. Cover, and simmer for 30 minutes. Cool. Add the egg whites and 2 tablespoons of the bread crumbs and blend thoroughly with a spoon.
Partially peel the eggplants by cutting 1/2 inch strips of skin off lengthwise; cut off the green stem end then cut in circles or lengthwise into 1/3 inch slices. Fry lightly on both sides in the remaining hot olive oil, adding more if necessary (or skip the frying of eggplant slices if you wish). Drain.
Prepare the Saltsa Aspri (Bechamel sauce) and cool; then add the egg yolks, about half of the grated cheese, and stir well.
Butter a 9 x 12 x 2 inch baking pan and sprinkle lightly with bread crumbs. Line the bottom of the pan with half the eggpl art slices, then cover completely with the meat mixture, spreading evenly with a spatula. Layer the remaining eggplant slice over the meat. Cover with the sauce and sprinkle with the remaining cheese, nutmeg and remaining bread crumbs. Bake in a moderate oven (350° F) for about 5 to 40 minutes, or until the top turns golden in color. Remove from the oven to a rack and allow to cool for at least 10 minutes; then cut into squares, transfer to a warm serving platter, and serve warm. Serves 8.
