Ingredients

Instructions

  1. Brown onions,garlic, meat and cinnamon lightly in butter, stirring constantly.
  2. Add tomatoes, salt and pepper.
  3. Cook covered for about 15 minutes, allowing meat mixture to become quite dry.
  4. Remove from heat.
  5. Add parsley, egg, 1/2 cup cheese and bread crumbs.
  6. Preheat oven to 350°F.
  7. Along what you choose to become the'top' of each eggplant, peel a 1 1/2 inch strip from one end to the other and make an incision along the strip to within an inch of each end, making a little pocket.
  8. Place in baking dish and bake in moderate oven until soft and light brown, about 30-45 minutes.
  9. Insert knife blade into incision, make an opening and stuff with teaspoonfuls of meat mixture, making sure each little eggplant gets an equal amount of stuffing.
  10. Prepare bechamel sauce: Melt butter over low heat; add flour, salt, pepper and nutmeg; stir until well blended.
  11. Remove from heat.
  12. Gradually stir in milk and return to heat.
  13. Cook, stirring constantly, until thick and smooth.
  14. Remove from heat.
  15. Add the egg and remaining cheese to the sauce and whisk briskly, to prevent the egg from curdling.
  16. Pour about one tablespoon on top of each eggplant pocket.
  17. Sprinkle with additional grated cheese and dot with butter.
  18. Add tomato sauce to the pan.
  19. Bake for about 35 minutes longer.