Hamburger and Eggplant

1 medium eggplant
Vegetable oil
2 tablespoons margarine
3 medium onions, sliced
1 clove garlic, minced
1 pound ground beef
3/4 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 cup canned tomatoes
1/2 cup dry white wine
2 egg whites
1/2 cup fine dry bread crumbs
Sauce

Oven: 350 degrees

Wash eggplant but do not peel. Cut lengthwise in slices about a half-inch thick. Brown in oil and set aside. In the same pan, put the margarine and onions. Saute onions until yellowed. Add garlic, beef, seasonings, tomatoes and wine.

Bring to a boil, stirring with a fork. Cover and simmer about a half-hour. Cool. Mix in egg whites and a quarter-cup of the crumbs. Butter a baking dish and sprinkle sone of the remaining crumbs on the bottom. Arrange eggplant and meat mixture in layers. Top with sauce and remaining crumbs. Bake about one hour. Serves six.

Sauce: Melt two tablespoons butter and stir in 2 tablespoons flour. Add one and a half cups milk and a half-teaspoon salt. Cook until thickened. Stir gradually into two egg yolks and add one-eighth teaspoon nutmeg.

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