Moussaka (Baked Eggplant with Potatoes)

Directions

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.

Sauté onion and ground beef in 2 tablespoons melted butter until brown; add parsley and tomato sauce and simmer for 10 Dust a greased 13×9×2 inch baking dish with breadcrumbs. Place a layer of potatoes, eggplant, and meat mixture in pan; repeat layers, ending with eggplant. 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℉ (180℃) for 45 to 55 minutes or until golden brown.