Moussaka

Moussaka

Ingredients:
Eggplant
Salt
Ground meat
Vegetable oil
2 medium onions, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon nutmeg
2 tablespoons chopped parsley
1 1/4 cups canned tomatoes
1/2 cup white wine
2 egg whites
1/2 cup bread crumbs, divided
Sauce (béchamel)
2 tablespoons grated Parmesan cheese

Directions:
Pare eggplant and cut into 1/2-inch 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. Cool.
Mix in unbeaten egg whites and half of the crumbs.
Brown the eggplant slices in vegetable oil. Sprinkle the bottom of a 13 x 9-inch baking dish with the remaining crumbs. Cover with the eggplant.
Spoon meat mixture over the eggplant. Pour sauce over this mixture. Top with cheese and bake at 350 degrees F for 45 minutes.