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.