Lamb-Eggplant Ramekins Recipe

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 (350°).
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.