Slice the eggplants into long slices, approximately 1 cm thick.  Salt them, and let them stand for 30 minutes.  Wash the salt off, strain them and pat them very dry with kitchen paper.

Slice the potatoes into 1 cm thick slices and fry them as well as the eggplants, in plenty of hot oil.  Let them strain on absorbent paper.

Prepare the meat filling.  In a saucepan, bring the oil to heat and lightly sauté the onion and the ground beef, until the ground beef is no longer pink.  Add the wine and the stock cube.  Add the spices, a little water and let the meat simmer for 45 minutes.

Then add the tomatoes, tomato paste, garlic, herbs, and the salt.  Allow to simmer until the sauce has thickened.

Remove from the heat and allow to cool a little.  Stir in the egg whites.

Prepare  the bechamel sauce.  Take care to only add the egg yolks once the sauce has cooled a little.

In an ovenproof dish, layer first the potato slices, season with salt and pepper, sprinkle with half the chopped parsley, a little sugar, and 1/3 of the grated cheese. Next layer the meat filling, and finish off with a layer of the eggplant slices, which we season as the potatoes.  Spread the bechamel sauce over, sprinkle with the remaining grated cheese, and bake at 180 degrees for approximately 1 hour.