STUFFED EGGPLANT(AUBERGINE) (MELITZANES PAPOUTSAKIA)

Stuffed Eggplant(Aubergine) (Melitzanes Papoutsakia) image

Provided by Steve P.

Categories Stew

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 21

2 medium onions, finely chopped
1 lb ground beef (lamb preferred)
1/4 cup butter
2 medium tomatoes, chopped
2 teaspoons salt
1/2 teaspoon pepper
chopped parsley
1 egg, slightly beaten
1/2 cup grated hard greek cheese
2 tablespoons dry breadcrumbs
2 1/4 lbs eggplants (about 12)
1 cup bechamel sauce (recipe follows)
1 egg, beaten
1 1/2 cups tomato sauce
bechamel sauce (makes one cup)
2 tablespoons butter
1/8 teaspoon pepper
3 tablespoons flour
1 dash nutmeg
1/2 teaspoon salt
1 cup milk

Steps:

Brown onions and meat lightly in butter, stirring constantly.
Add tomatoes, salt and pepper.
Cook covered for about 15 minutes.
Remove from heat.
Add parsley, egg, 1/4 cup cheese and bread crumbs.
On the'top' of each Eggplant, peel an inch strip from one end to the other and make an incision along strip to within an inch of each end.
Place in baking dish and bake in moderate oven (about 350ºF) until soft and light brown (about 30-45 minutes).
Insert knife blade into incision and stuff with meat mixture.
Prepare bechamel sauce.
Melt buter over low heat; add flour, salt,pepper and nutmeg; stir until well blended.
Remove from heat.
Gradually stir in milk and return to heat.
Cook, stirring constantly, until thick and smooth.
Add the egg and remaining cheese to the sauce.
Pour about a tablespoon on top of each Eggplant.
Sprinkle with additional grated cheese and dot with butter.
If desired, add tomato sauce to the pan.
Bake in a moderate oven for about 35 minutes.