From The Worldwide Gourmet, http://www.theworldwidegourmet.com
serves 6-8
1 kg (2.2 lb.) medium eggplants Salt and pepper 1 medium onion, finely chopped Butter 454 g (1 lb.) ground lamb 250 ml (1 cup) white wine 3 tomatoes, peeled and chopped Juice of one lemon 750 ml (3 cups) béchamel sauce Chopped parsley 2 + 2 heaping tbsp. breadcrumbs 2 egg whites, lightly beaten + 2 egg yolks Olive oil for frying 250 ml (1 cup) grated cheese 1. Slice the eggplant thinly; sprinkle with salt and pepper; let rest one hour. 2. Cook the onion in butter; add the ground lamb and 4 tbsp. water. 3. Break the meat up with a fork as it cooks. 4. Mix in the tomatoes, parsley, lemon juice and wine; season with salt and pepper; 5. simmer covered for about 45 minutes. 6. Remove from the heat, add half the breadcrumbs and the egg whites and mix well. 7. While the meat is cooking, rinse the eggplant and place on paper towels. 8. Fry lightly in olive oil in a very hot skillet until the eggplant slices are golden on both sides. 9. Grease a 22 x 32 x 5 cm (9" x 13" x 2") baking dish, sprinkle in the remaining bread crumbs and line the bottom with half of the eggplant slices. 10. Cover with the meat and tomato mixture; top with the remaining eggplant slices. 11. Mix the beaten egg yolks into the béchamel sauce, along with 160 ml (2/3 cup) of the grated cheese. 12. Spread the sauce over the eggplant and sprinkle with the remaining cheese. Bake in a moderate oven for 45 minutes or until golden and bubbly. - Updated: March 14, 2005
