Season eggplant slices with salt and pepper, and let rest 1 hour. Cook the onion in butter, stir in lab meat and water, breaking up the meat with a fork as needed. Stir in lemon juice, tomatoes, wine, parsley and season with salt and pepper. Cover and simmer
for 45 minutes. Meanwhile, rinse the eggplant slices and place on a paper towel to pat dry. Lightly fry
the slices in olive oil in a hot skillet. Remove tomato mixturefrom heat, and add half the breadcrumbs and egg whites. Mix well. Grease a 22 x 32 x 5 cm (9" x 13" x 2") baking dish
and sprinkle bottom with remaining breadcrumbs. Line the bottom with fried eggplant slices. Add layer of meat and tomato mixture, and top with remaining eggplant slices. Stir beaten egg yolks and 2/3 of the parmesan cheese into the bechamel sauce. Spread sauce over the top of the eggplant and sprinkle with remaining parmesan. Bake
at 180C (350F) for 45 minutes or until golden and bubbly. Serves 6 to 8.