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Papoutsakia

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Ingredients
  

  • 1¼ cup olive oil, divided
  • 1 yellow onion, chopped
  • 2 cloves of garlic, minced
  • Salt and Pepper
  • 1 lbs ground beef
  • 1 can of diced tomatoes
  • 3-4 eggplant
  • 2 eggs
  • 4 tbsp flour
  • 3 cup whole milk
  • 1½ cup parmesan cheese, powder
  • 1 cup parmesan cheese, shredded

Instructions
 

  • Preheat oven to 400F.
  • Heat oil in a large pot.
  • Add chopped onions and cook until translucent.
  • Add minced garlic and ground beef.
  • While the beef mixture cooks, hollow out 3-4 eggplants and set the chopped flesh aside in a large bowl.
  • Take the skins and lay them skin down on a baking pan, sprinkle with salt and pepper, and drizzle with 2 tbsp olive oil.
  • Cook in the oven for 10 minutes, then set the oven to broil and leave them in another 10 minutes.
  • While those are cooking in the oven, add the diced tomatoes to the ground beef mixture along with salt and pepper.
  • Add the chopped eggplant, then cover and let simmer on low-medium heat for 20-25 minutes.
  • While that’s cooking, (don’t forget to check your eggplant!) make the Bechamel sauce.
  • In a medium saucepan, add ¼ cup of olive oil or unsalted butter.
  • Add the flour, milk, and parmesan cheese and stir continuously until it is thickened. Set aside.
  • Scramble the eggs and stir them into to the ground beef mixture and set the oven temperature to 375F.
  • Fill the eggplant skins with the ground beef mixture and top with Bechamel sauce. Sprinkle some shredded parmesan on the top.
  • Bake for 10-12 minutes (or until the tops are golden brown).
  • Serve with salad (or the side of your choice) and enjoy!