Eggplant Moussaka Casserole(Serves 8)

• 2 to 6 Tbsp. olive oil
• 1 medium onion, peeled and chopped
• 1 1/2 lb. ground meat (beef and/or lamb)
• 1/2 c. dry white wine
• 1 1/2 c. chopped tomatoes
• salt and freshly ground pepper
• 3 to 4 Tbsp. chopped fresh parsley
• 1/4 tsp. dried oregano
• 2 eggs, separated
• 2 1/2 lb. eggplants (about 3 medium)
• 2 Medium Cream Sauce *
• 1 c. Parmesan or Romano cheese, freshly grated
• nutmeg
• 1/2 c. bread crumbs

1. Heat some oil in a heavy skillet, then add onion and cook until soft and transparent; blend in chopped meat.
2. Cover and simmer a few minutes.
3. Stirring constantly, add the wine, tomatoes and herbs, then season with salt and pepper; cover and simmer for 30 minutes.
4. Cool.
5. Add egg whites and 2 tablespoons of the bread crumbs and blend with a spoon.
6. Partially peel eggplants by cutting 1/2-inch strips of skin off lengthwise; cut off green stem end, then cut in circles or lengthwise into 1/3-inch slices.
7. Fry lightly on both sides (or I prefer to brush lightly with oil and bake in a hot oven until slightly golden on both sides.)
8. Prepare the cream sauce (recipe follows); cool, then add egg yolks and about half the grated cheese and stir well.

olive oil, onion, ground meat, white wine, tomatoes, salt, parsley, oregano, eggs, eggplants, cream sauce, parmesan, nutmeg, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008647 (may not work)