Slice eggplant and sprinkle with salt; set aside for 15 to 20 minutes.
Pare and slice potatoes; dry eggplant slices. Brown eggplant and potato
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 minutes.
Dust a greased 13x9x2-inch baking dish with breadcrumbs. Place a layer
of potatoes, eggplant, and meat mixture in pan. Repeat layers, ending with
Combine remaining butter and flour; cook over low heat, stirring
constantly. Gradually add milk to flour mixture, stirring
constantly. Cook over low heat until hot and thickened.
Beat egg yolks; pour about 1/2 cup of the hot mixture into the egg yolks, whisking constantly. Add the egg yolk mixture to the sauce mixture, whisking constantly. Add the cheese and nutmeg to the sauce. Beat
egg whites until stiff and fold into sauce. Pour sauce over the casserole. Bake at 350° for 40 to 50 minutes or until golden brown.
Calories per serving: 370
Fat per serving: 16.1g