Stuffed Eggplant(Aubergine) (Melitzanes Papoutsakia)

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READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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