Papoutsakia ('little Shoes' - Stuffed Eggplant (Aubergine) )

READY IN: 1hr 20mins
Recipe by evelynathens


Top Review by Kittencalrecipezazz

Delicious! Eggplant is one of my favorite vegetables, so I love trying out new recipes for it. I scaled the recipe down to 5 eggplants as 12 would have been to much for DH and myself. I pretty much made as directed only I added in some Parmesan cheese into the ground beef, I use half and half cream in place of milk for a more creamy sauce, and also used my own tomato sauce that I keep in the freezer, this was just delicious Evelyn, thanks you for another wonderful recipe!...Kitten:)

Ingredients Nutrition


  1. Brown onions and meat lightly in butter, stirring constantly.
  2. Add tomatoes, salt and pepper.
  3. Cook covered for about 15 minutes.
  4. Remove from heat.
  5. Add parsley, egg, 1/4 cup cheese and breadcrumbs.
  6. Wash and dry eggplant.
  7. Heat oil in a large frying pan.
  8. Cook slowly, over medium heat about 6 eggplant at a time (covered) until soft and light brown, turning occasionally and carefully.
  9. Remove carefully from pan with spatula and place in baking pan.
  10. Make a slit along length each eggplant with a sharp knife blade; spread apart enough to make a 'pocket' and stuff with meat mixture.
  11. Prepare one cup of bechamel sauce.
  12. Melt butter in a small saucepan and whisk in flour.
  13. cook for a minute and slowly add milk, whisking all the while.
  14. Allow to cool 15 minutes and add 1 egg and remaining cheese.
  15. Pour about a tablespoon on top of each eggplant.
  16. Sprinkle with additional grated cheese and dot with butter.
  17. If desired, add tomato sauce to the pan.
  18. Bake in a moderate oven (350F) for about 40 minutes until piping hot.
  19. Very good at room temperature too.

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