Ingredients

•3-4 eggplants, about 4 lbs. total
•1 lb. Potatoes
•1 1/2 lbs. Ground beef (or lamb)
•2 large onions, finely diced
•2 cloves Garlic, minced
•1/2 cup Red wine
•1/4 cup Chopped fresh parsley
•1 tsp. Ground cinnamon
•1/4 tsp. Ground allspice
•1 cup Tomato puree (or crushed tomatoes)
•2 tbsp. Tomato paste
•1 tsp. Sugar
•Salt and pepper to taste
•2 cups Plain breadcrumbs
•8 egg whites, lightly beaten (reserve yolks for bechamel)
•1 cup Grated Kefalotyri or Parmesan cheese
•Bechamel Sauce:
•1 cup Salted butter (2 sticks)
•1 cup Flour
•4 cups Milk, warmed
•8 egg yolks, lightly beaten
•pinch Ground nutmeg

Description

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