Pare eggplant and cut into 1/2-inch slices. Sprinkle with salt and set aside
for 30 minutes.
Rinse and dry thoroughly.
Brown meat in vegetable oil with onions and garlic. Drain off the fat.
Add salt, seasonings, parsley, tomatoes and wine.
Cover and cook slowly for 30 minutes. Cool.
Mix in unbeaten egg whites and half of the crumbs.
Brown the eggplant slices in vegetable oil.
Sprinkle bottom of a
13 x 9-inch baking dish with remaining crumbs. Cover with the eggplant. Spoon meat
mixture over the eggplant. Pour Sauce over this mixture.
Top with cheese and bake
at 350 degrees F for 45 minutes.
Sauce: Melt butter. Add flour slowly, stirring constantly. Remove from heat. Slowly
stir in the milk. Return to heat and stir until the sauce thickens. Beat egg yolks
well. Gradually stir yolks, salt and pepper into the sauce. Blend well.
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