2 med. eggplants
4 tbsp. olive oil
2 tbsp. butter
3 med. onions, chopped
1 1/2 lb. chopped meat
1 garlic clove, chopped
1 lg. can crushed tomatoes
1 tsp. salt
1/2 tsp. oregano, thyme
2 eggs whites (save yolks)
1/4 c. bread crumbs

Thinly slice both eggplants (do not peel). Pour about 4 tablespoons of olive oil in a large frying pan and when hot add slices of eggplant. Brown on both sides. Drain on paper towels. Add more oil to pan and repeat this step until all eggplant slices are browned.

Meantime, saute' onions and garlic in 2 tablespoons oil until soft. Add meat, salt, herbs and crushed tomatoes. Simmer 30 minutes, covered. Cool slightly. Add 2 unbeaten egg whites, beating quickly to blend. Add 1/4 cup bread crumbs, blend well. Arrange layer of eggplant, than one of meat mixture. Repeat until pan is full. Top with Bechamel Sauce:

2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1 1/2 c. milk
2 egg yolks
1/8 tsp. nutmeg

Melt butter in saucepan, stir in flour until smooth, add salt, and slowly stir in milk. Cook, stirring, until thick and smooth. Pour a little sauce over beaten yolks, then combine the two. Add nutmeg, blend well. Pour over Moussaka. Bake 1 hour at 350 degrees.