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Preparation:
- Pare eggplant and cut into 1.5 cm thick 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, then cool.
- Mix in unbeaten egg whites and half of the crumbs.
- Brown eggplant slices in vegetable oil.
- Sprinkle bottom of a rectangular baking dish (approx. 20 x 30 cm)
with remaining crumbs.
- Cover with eggplant.
- Spoon meat mixture over eggplant.
- Melt butter, add flour slowly, stirring constantly.
- Remove from heat, slowly stir in milk.
- Return to heat and stir until sauce thickens.
- Beat egg yolks well, gradually stir yolks, salt and pepper into the
sauce, blend well.
- Pour sauce over this mixture.
- Top with cheese.
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