1 large eggplant
salt
2 tbsp. butter
2 tbsp. flour
1 cup milk, scalded
1/2 cup feta cheese
1 tbsp. Parmesan cheese
1/4 tsp. paprika
1/4 tsp. nutmeg
white pepper
1 egg yolk
1/2 cup olive oil
1 egg, beaten
1 tbsp. minced parsley
1/2 tsp. garlic powder
bread crumbs or panko

Peel eggplant; cut into 1/4-inch slices (circles). Put a layer of slices in a colander, sprinkle with salt, add another layer and sprinkle again with salt until all slices are used. Allow to drain for 1 hour. Brush/wipe/rinse away excess salt; pat dry with paper towels.

In a saucepan, melt butter; stir in flour; cook over low heat, stirring for 3 minutes. Slowly pour in milk; cook, stirring constantly, until smooth. Stir in cheeses, garlic powder, nutmeg, and salt and pepper to taste.

Cool for at least 15 minutes. Stir in egg yolk, parsley. Pat eggplant dry; sauté in 1/2 cup hot olive oil, adding more oil as necessary. Drain on paper towels. Put 1 to 2 tsp. cheese mixture into center of each eggplant slice and carefully roll up the slice pressing ends together. Dip in egg; dredge in bread crumbs, dip in the egg again. Fry dumplings in hot deep oil (about 360°F) for 3 minutes or until golden.

Drain on paper towels. Season to taste while still warm.

Makes about 6 servings.