3 to 4 eggplants (about 4 pounds)
Salt
1 pound potatoes
Olive oil
8 large egg whites (reserving the yolks for the béchamel)
2 cups plain breadcrumbs
For the Meat Filling
1 1/2 pounds ground beef (or lamb)
2 large onions (finely diced)
2 cloves garlic (minced)
1/2 cup dry red wine
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 cup parsley (chopped)
2 tablespoons tomato paste
1 cup crushed tomatoes
1 teaspoon sugar
Salt to taste
Freshly ground pepper
For the Béchamel Sauce
1 cup (2 sticks) unsalted butter
1 cup all-purpose flour
4 cups milk (warmed)
8 large egg yolks (lightly beaten)
Pinch of ground nutmeg
Directions For the Assembly
This has been adapted from thespruceeats.com