Stuffed Eggplants

Ingredients

• Eggplants 3 pieces
• Lean Beef 15 oz
• Onion 1 head
• Garlic 1 clove
• Canned Tomatoes (Pelati) 10 oz
• Parsley 0 oz
• Hard Cheese 5 oz
• Butter 0 oz
• Wheat Flour 0 oz
• Milk 10 fl oz
• Vegetable Oil 0 fl oz
• Oregano to taste
• Cinnamon a pinch
• Sugar to taste
• Nutmeg to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Slice the eggplants in half lengthwise and make deep crosshatch cuts in the flesh, being careful not to pierce the skin.

Step 2

Brush the eggplants with oil, sprinkle with salt, pepper, and oregano. Place them cut side down on a baking sheet and put in the oven preheated to 390°F for 30–40 minutes.

Step 3

Chop the onion and garlic.

Step 4

In a skillet, heat the oil and sauté the onions until they turn golden brown.

Step 5

Add the garlic and sauté for 30 seconds until fragrant.

Step 6

Add the minced meat to the skillet and cook until it changes color.

Step 7

Add tomatoes, sugar (which is needed to neutralize the acidity of the tomatoes), cinnamon, salt, and pepper. Bring to a boil and simmer for 20–25 minutes until the liquid evaporates.

Step 8

Grate the cheese using a large grater. Chop the parsley.

Step 9

Add half of the cheese and the parsley to the cooked filling, mix well, and remove from heat.

Step 10

In a saucepan, melt the butter, add the flour, and cook, stirring, for 1–2 minutes until it develops a nutty aroma.

Step 11

Pour in the milk and, whisking constantly, bring the sauce to a consistency similar to sour cream. Season with salt, add the remaining cheese and nutmeg. Stir and remove from heat.

Step 12

Use a fork to press the flesh of the cooked eggplants inward, creating boat shapes.

Step 13

Place the filling in them, top with sauce, and bake for an additional 15 minutes at 390°F, or until golden brown.