Stuffed Slipper Eggplants (Melitzanes Papoutsakia)

Ingredients:

• 1.4 kg small or medium round eggplants
• 600 g of ground beef
• 1 1/4 teaspoons salt, plus more to season the eggplant
• 1/4 tsp plus a pinch of black pepper, plus more to season the eggplant
• Olive oil
• 1 large onion, finely chopped
• 1/2 cup dry white wine
• 3/4 cup tomato sauce
• 2 tbsp finely chopped parsley leaves
• 3 tbsp (45 g) butter
• 3 tablespoons of wheat flour
• 3 cups of milk
• 3/4 cup finely grated Kefalotyri cheese (can be substituted with Parmesan)
• 2 lightly beaten eggs

Preparation:

1. Preheat oven to 180°C and lightly grease a large baking dish or casserole dish.
   
   Wash the eggplants thoroughly and cut them in half lengthwise. (If the eggplants are large and have a lot of seeds, use a spoon or paring knife to scoop out some of the pulp and seeds, leaving at least a 1 cm thick wall. Discard the pulp and seeds.) Use a fork to prick the inside of the cavity all over the surface. Season the eggplants with salt and pepper.
2. In a large skillet, add 1/2 inch of olive oil and heat until very hot. Add the eggplant halves, working in batches if necessary, and fry, cut side down, until tender and golden brown, 4-6 minutes. Carefully flip the eggplant halves and continue frying on the other side until very soft.
   
   Using a slotted spoon or spatula, transfer the eggplants to a paper towel to absorb excess oil. Remove as much oil as possible, then place the eggplant halves, cut side up, in the prepared pan. Repeat with the remaining eggplant halves, adding more olive oil if needed.
3. While the eggplant is roasting, heat 2 tablespoons olive oil in a large saucepan or Dutch oven and sauté the ground beef and onion until golden brown, 6-8 minutes. Add 3/4 teaspoon salt, 1/4 teaspoon pepper, and a splash of white wine. Cook until the wine has almost completely evaporated, 1-2 minutes.
   
   Add the tomato sauce, stir, and cook until the sauce thickens and becomes fragrant, 5-10 minutes. Remove from the heat, stir in a tablespoon of parsley, taste, and adjust seasonings if needed.
4. Prepare the béchamel sauce: In a small saucepan, melt the butter and add the flour. Stir and cook until fragrant, 1-2 minutes. Do not allow the flour to brown. Quickly whisk in the milk until the mixture is smooth, and simmer until the sauce thickens, 4-6 minutes.
   
   Add 1/2 teaspoon salt, a pinch of pepper, and 1/4 cup cheese. Stir, adjust seasonings if needed, and remove the sauce from the heat. Let it sit for 1-2 minutes. In a small bowl, beat the eggs until smooth. Add the eggs to the hot béchamel sauce and stir quickly. Use the sauce immediately or cover to prevent a skin from forming on the surface and use later.
5. Once all the ingredients are ready, place the eggplant halves cut-side up on a baking sheet. If desired, scoop out some of the eggplant flesh and add the meat sauce. Spread the meat filling evenly over the eggplant halves. Spread the béchamel sauce evenly over the eggplant halves and sprinkle with the remaining cheese.
   
   Bake, uncovered, for 40-45 minutes, until the eggplants are heated through and the surface is golden brown. Drizzle with more béchamel sauce, if desired. Sprinkle with a little remaining parsley and serve immediately.