Created by MsPia on April 24, 2015
Step 1: Preheat the oven at 200 degrees C.
Step 2: Cut the eggplants in halve and slice the flesh crosswise with out going through the skin. Season with salt and pepper and drizzle with olive oil.
Step 3: Place them ,with the skin facing up. in a baking pan,lined with parchment paper. Bake them for 30 minutes, until softened.
Step 4: In the meantime, prepare the meat sauce for the ‘papoutsakia’. Place a pan on medium heat, add some olive oil and the onion
Step 5: And sauté, until softened. Stir in the garlic and sauté. Turn the heat up, add the ground beef breaking it up with your spoon and sauté.
Step 6: Deglaze with the red wine and wait 1-2 minutes to evaporate. Stir in the tomatoes, cinnamon , a pinch of sugar, oregano and season.
Step 7: Bring to the boil, turn the heat down and simmer with the lid on for about 15 minutes, until most of the juices have evaporated.
Step 8: At the end, add 1/2 of the grated cheese and chopped parsley and stir.
Step 9: Prepare the béchamel sauce using a large pan to melt the butter over low-medium heat.
Step 10: Add the flour whisking continuously to make a paste. Add milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy.
Step 11: Remove the pan from the stove, stir in the egg yolks and season with salt, pepper and a pinch of nutmeg. Whisk quickly.
Step 12: Layer the eggplants at the bottom of a baking pan, with the skin down. Smash some of the flesh, to make room for the filling. Sprinkle the eggplants with
Step 13: Some grated cheese and spoon the meat sauce on top of each piece. Top with the béchamel sauce and sprinkle with grated cheese.
Step 14: Bake the ‘melitzanes papoutsakia’ at 180C for 15 minutes.