Slice eggplant and sprinkle with salt; set aside for 15 to 20 minutes. Pare (peel) and slice potatoes; dry eggplant slices with a paper towel. Brown eggplant and potato 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.
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|Serving Size: 1 Serving (412g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 164 (48%)|
|Amt Per Serving||% DV|
|Total Fat 18.2g||24 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 52.5mg||16 %|
|Sodium 993.3mg||34 %|
|Potassium 1120.8mg||29 %|
|Total Carbohydrate 31.8g||9 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 24.9g|
|Protein 14.4g||21 %|
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Calories per serving: 339
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