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

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

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
• 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)

Recipe

• 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.