Moussaka Souffle

serves 6. Saute onion in 2 T olive oil. Add lamb and brown well. Discard fat. Add next 5 ingredients; salt and pepper to taste. Cover and simmer 20 min or until all liquid has evaporated. Peel the eggplants and cut into large dice. Sprinkle with salt and let stand for 1 hour. Drain off the water. Saute the eggplant cubes in olive oil over very low heat, letting the vegetable soften slowly and fall apart. Add flour and cook a few minutes. Add milk and thicken. Add egg yolks one by one, whisking well. Add 5 T of the cheese mixture. Whip egg whites. Mix 1/4 of these into the eggplant; fold in the remainder. Butter an 8-cup souffle mold and sprinkle with remaining cheese. Spoon half of the eggplant into the dish. Top with lamb mixture, then add remainder of eggplant. Bake at 325 for 45 mins.