This dish is absolutely wonderful, the ultimate comfort food! It is however very time consuming to prepare. The eggplant pulp and meat sauce may be prepared a day ahead and refrigerated.

Method:
Slice eggplants in half lengthwise. Brush lightly with oil and place cut side down on lightly greased baking sheet. Bake at 350 degrees for approximately 20 minutes, or until soft. Remove from oven and allow to cool. Once cooled, carefully remove from skins. Meanwhile, add 2 tbsp of oil to a frying pan and lightly cook 1 minced clove of garlic. When garlic is lightly browned add the eggplant pulp and the vermouth and cook until the moisture has evaporated and the eggplant has a satiny sheen.

Meanwhile, fry garlic and onion in olive oil until translucent and fragrant. Add ground lamb and fry until brown. Drain off any fat. Add seasonings and tomato sauce and cook about 1/2 hour. Remove from heat and add 2 tbsp of grated parmesan and 2 egg whites, beaten. Stir together.

Peel potatoes and cut into thin slices. Place in pot of water and bring to a boil. Cook until just tender, about 5 minutes.

To assemble:
Grease a 9 X 13 inch baking dish. Lightly sprinkle the bottom with 1/2 of the bread crumbs. Place a layer of potatoes on the bottom, followed by a layer of eggplant pulp and a layer of lamb mixture. Repeat the layers. Cover with a topping of béchamel sauce.

Sauce Method:
Melt butter then add flour slowly stirring constantly. Gradually add milk stirring until thickened. Remove from heat and add egg yolks and seasoning, stirring quickly. Pour over the moussaka, sprinkle with parmesan cheese and remaining bread crumbs.

Bake at 350 degrees for approximately 1 hour. Allow to sit about 10 minutes before serving.