*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Main dish                        Casseroles
                 Greek                            Holiday
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lg           Eggplant
    3                    Potatoes
                         Olive oil
    2       lg           Onions -- chopped
    1       lb           Ground beef
    6       tb           Butter -- melted, divided
      1/2   c            Parsley -- chopped
    1       c            Tomato sauce
      1/4   c            Breadcrumbs
      1/3   c            All-purpose flour
    2       c            Milk
    2                    Eggs -- separated
      1/4   c            Romano cheese -- grated
            ds           Nutmeg -- ground
   Slice eggplant and sprinkle with salt; set aside for 15 to 20 minutes. Pare
   and slice potatoes; dry eggplant slices.  Brown eggplant and potatoe slices
   in olive oil.  Drain on paper towels and set aside.
   Saute onion and ground beef in 2 tablespoons melted butter until brown; add
   parsley and tomato sauce and simmer for 10 minutes.
   Dust a greased 13x9x2-inch baking dish with breadcrumbs.  Place a layer of
   potatoes, eggplant, and meat mixture in pan; repeat layers, ending with
   Combine remaining butter and flour; cook over low heat, stirring
   constantly.  Heat milk; gradually add to flour mixture, stirring
   constantly.  Cook over low heat until thick; cool slightly.
   Beat egg yolks, and combine with cheese and nutmeg; add to sauce. Beat egg
   whites until stiff and fold into sauce.  Pour sauce over eggplant-meat
   layers.  Bake at 350 degrees for 45 to 55 minutes or until golden brown.
   SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed for
   you by Nancy Coleman.
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