Baked Stuffed Eggplant with Béchamel
Ingredients
- 6 medium eggplants
Filling
- 1 tablespoon olive oil
- 200 grams ground meat
- 1 medium onion, chopped
- 1 teaspoon mixed spices
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large tomatoes, peeled and chopped
- 3 tablespoons tomato paste
- 1/2 cup parsley, chopped
For frying
- Corn oil
Béchamel sauce
- 2 tablespoons butter
- 3 tablespoons flour
- 1.5 cups milk
- 1/4 teaspoon salt
- 2 cups grated mozzarella cheese
Preparation
Using a sharp knife, remove the stem of the eggplant. Peel the eggplant in stripes. Cut each eggplant lengthwise into halves.
In a deep skillet, add oil to a height of about 2 inches.
Fry the eggplant until golden brown. Using a slotted spoon, transfer the eggplant to paper towels to drain excess oil.
For the filling: In a wide skillet, add the oil. Place the skillet on medium heat. Add the meat and stir until it becomes dark brown and its water evaporates. Add the onion, spices, salt, and pepper. Stir the onion until soft. Add the tomatoes and tomato paste. Stir the tomatoes with the meat for 2 minutes.
For the béchamel: In a medium saucepan, add butter and flour. Place on medium heat. Using a whisk, stir the flour until it becomes light golden. Add milk while continuing to stir until flour dissolves in milk. Continue stirring until béchamel sauce forms and boils for 2 minutes. Remove from heat and add half the cheese.
In a suitable oven dish, place the eggplant halves cut side up. Spread the filling over the eggplant. Spread the béchamel over the eggplant to cover completely. Spread the remaining mozzarella cheese over the béchamel.
Place in the oven for 30 minutes until bubbly and the béchamel is golden brown.
