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

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• Ready In: 1 hr 20 mins
• Serves: 6
• Yields: 2 per serving

Ingredients

• 1  large onion, finely chopped
• 2  garlic cloves, minced
• 1  lb ground beef
• 2  tomatoes, peeled and chopped
• 1⁄4 cup butter
• 2  teaspoons salt
• 1⁄2 teaspoon pepper
•  chopped parsley
• 1  egg, slightly beaten
• 1⁄2 cup  grated  kefalotiri (Parmesan will do nicely too)
• 2  tablespoons  breadcrumbs
• 12  Japanese eggplants, approximately (long and thin)
• 1 1⁄2 cups olive oil

• bechamel sauce

• 1  cup milk
• 1  tablespoon butter
• 1  tablespoon flour
• 1  beaten egg
• 1  little more grated  kefalotiri or 1  parmesan cheese
• 1 1⁄2 cups tomato sauce (I make up batches when tomatoes are ripe and freeze in 1 cup servings. Just tomatoes, oregano, basil)

Directions

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.