Moussaka Baked Eggplant With Potatoes

2 lg Eggplant

Salt 3 Potatoes

Olive oil 2 lg Onions -- chopped

1 lb Ground beef

6 tb Butter -- melted, divided

1/2 c Parsley -- chopped

1 c Tomato sauce

1/4 c Breadcrumbs

1/3 c All-purpose flour

2 c Milk

2 Eggs -- separated

1/4 c Romano cheese -- grated

ds Nutmeg -- ground

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. Saute 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 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 degrees for 45 to 55 minutes or until golden brown. SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed for you by Nancy Coleman.