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

Name: Papoutsakia ('little Shoes' - Stuffed Eggplant (Aubergine) )
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 2 per serving, 6 serving(s)
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)

Submitted by evelynathens

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Ready In:: 1hr 20mins
Ingredients:: 19
Yields:: 2 per serving
Serves:: 6

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
bechamel sauce
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)

directions

Brown onions and meat lightly in butter, stirring constantly.
Add tomatoes, salt and pepper.
Cook covered for about 15 minutes.
Remove from heat.
Add parsley, egg, 1/4 cup cheese and breadcrumbs.
Wash and dry eggplant.
Heat oil in a large frying pan.
Cook slowly, over medium heat about 6 eggplant at a time (covered) until soft and light brown, turning occasionally and carefully.
Remove carefully from pan with spatula and place in baking pan.
Make a slit along length each eggplant with a sharp knife blade; spread apart enough to make a 'pocket' and stuff with meat mixture.
Prepare one cup of bechamel sauce.
Melt butter in a small saucepan and whisk in flour.
cook for a minute and slowly add milk, whisking all the while.
Allow to cool 15 minutes and add 1 egg and remaining cheese.
Pour about a tablespoon on top of each eggplant.
Sprinkle with additional grated cheese and dot with butter.
If desired, add tomato sauce to the pan.
Bake in a moderate oven (350F) for about 40 minutes until piping hot.
Very good at room temperature too.

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Reviews

Delicious! Eggplant is one of my favorite vegetables, so I love trying out new recipes for it. I scaled the recipe down to 5 eggplants as 12 would have been to much for DH and myself. I pretty much made as directed only I added in some Parmesan cheese into the ground beef, I use half and half cream in place of milk for a more creamy sauce, and also used my own tomato sauce that I keep in the freezer, this was just delicious Evelyn, thanks you for another wonderful recipe!...Kitten:)

Kittencalrecipezazz

Tweaks

Delicious! Eggplant is one of my favorite vegetables, so I love trying out new recipes for it. I scaled the recipe down to 5 eggplants as 12 would have been to much for DH and myself. I pretty much made as directed only I added in some Parmesan cheese into the ground beef, I use half and half cream in place of milk for a more creamy sauce, and also used my own tomato sauce that I keep in the freezer, this was just delicious Evelyn, thanks you for another wonderful recipe!...Kitten:)

Kittencalrecipezazz