Stuffed Eggplants or papoutsakia = little shoes in greek

You will need:

3 black eggplants 8 x 4 inches , and 1/2 cup of olive oil.(wash well the eggplants, remove the green tip and cut in half lengthwise. With a spoon, scoop some of the meaty flesh to create a cavity. )The olive oil is for brushing the half pieces of eggplant, that you will broil in a preheated oven ( black skin side down)for 15-20 minutes.
When done you set the eggplant halves aside to cool.

For the Meat sauce:

500 gr of veal or beef ground meat
1Tbsp of olive oil 
2 medium onions chopped in small pieces.
1-2 garlic cloves minced
3 fresh tomatoes cut in half and grated (to use the pulp)
1/2  cup of chopped parsley
Salt and pepper to taste

Heat the olive oil in a sauce pan and sauté the garlic and the onion for 1-2 minutes. Add the ground meat and sauté until no longer pink . Add tomatoes, parsley, salt and pepper and let it cook
uncovered so the meat sauce thickens (30-35 minutes).

For the Béchamel sauce:

5 Tbsp of butter
6 Tbsp of flour
2 cups of milk 
1/2 tsp nutmeg
Salt and pepper to taste
1/2 cup of parmesan
2 eggs

In a sauce pan heat the butter until it melts , add the flour and whisk , add the milk and whisk slowly until the
mixture thickens and becomes like a thick cream. Remove from heat and add salt, pepper, nutmeg , eggs and the cheese.

extra: 1/2 cup of parmesan to sprinkle on top before baking.

Assembly:

In a 9 x 13 inches Pyrex you arrange the 6 eggplant halves. You feel them with the meat sauce and you top
them with the béchamel sauce . You sprinkle with the extra 1/2 cup of Parmesan. You preheat the oven and you bake for 35-40 minutes in a 350 °F until the top is golden brown.
I made it yesterday and it was very very tasty !!!