Eggplant Moussaka Casserole(Serves 8) - cooking recipe

Ingredients

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

Preparation

Heat some oil in a heavy skillet, then add onion and cook until soft and transparent; blend in chopped meat.
Cover and simmer a few minutes.
Stirring constantly, add the wine, tomatoes and herbs, then season with salt and pepper; cover and simmer for 30 minutes.
Cool.
Add egg whites and 2 tablespoons of the bread crumbs and blend with a spoon.
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.
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.)
Prepare the cream sauce (recipe follows); cool, then add egg yolks and about half the grated cheese and stir well.