|Eggplant||1 Medium, pared and cut in 0.25-inch-thick slices|
|Olive oil/Vegetable oil||1⁄2 Cup (8 tbs)|
|Onions||4 Medium, sliced|
|Garlic||1 Clove (5 gm), minced|
|Ground lamb patties||1⁄2 Pound|
|Ground beef||1⁄2 Pound|
|Tomato sauce||8 Ounce|
|Salt||1 1⁄2 Teaspoon|
|Oregano||1 Teaspoon, crumbled|
|All purpose flour||2 Tablespoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Bread crumbs||1⁄2 Cup (8 tbs) (1 Slice)|
|Eggs||2 , separated|
1 Brown eggplant slices, a few at a time, in olive oil or vegetable oil in a medium-size frying pan, adding oil as needed.
Drain well between layers of paper toweling; set aside for Step 6.
2 Saute onions and garlic just until soft in same pan, adding more oil if needed.
Stir in lamb patties and ground beef, breaking up meats with a fork, then stir in tomato sauce, 1 teaspoon salt, and oregano; cover(Save remaining 1/2 teaspoon salt for Step 4).
3. Simmer 30 minutes; remove from heat; let cool while making topping.
4 Melt butter or margarine over low heat in a small saucepan.
Stir in flour, saved 1/2 teaspoon salt, and nutmeg; cook, stirring all the time, just until mixture bubbles.
Stir in milk slowly; con-tinue cooking and stirring until sauce thickens and boils 1 minute.
5 Stir bread crumbs and unbeaten egg whites into cooled meat mixture.
Beat egg yolks slightly in a small bowl; stir in a generous 1/2 cup of hot sauce; quickly stir back into mixture in saucepan.
Cook, stirring constantly, over medium heat 3 minutes, or until thick.
6 Make 2 layers each of eggplant slices and meat mixture in each of 8 greased individual baking dishes; pour sauce over tops.
Cover and chill.
7 One hour and 10 minutes before serving time, uncover casseroles; place in a cold oven; set heat control at moderate (350Â°).
Bake for 1 hour and 10 minutes, or until custard topping is a rich golden brown.
Garnish each with a green pepper ring and ripe olives.