Stuffed Eggplant - Melitzanes Papoutsakia

2 medium onions, finely chopped
1 lb. minced meat (lamb preferred)

1/4 cup butter
2 medium tomatoes, chopped
2 tsp. salt
1/2 tsp. pepper
chopped parsley

1 egg, slightly beaten
1/2 cup grated hard Greek cheese
2 Tbsp. dry breadcrumbs
2 1/4 lbx aubergine (about 12)
1 cup bechamel sauce (recipe follows)
1 egg, beaten
1 1/2 cups tomato sauce


Bechamel Sauce (makes one cup)

2 Tbsp. butter
1/8 tsp. pepper
3 Tbsp. flour
dash of nutmeg
1/2 tsp. salt
1 cup milk

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 bread
crumbs.

On the 'top' of each aubergine, peel an inch strip from one end to
the other and make an incision along strip to within an inch of
each end. Place in baking dish and bake in moderate oven (about
350F) until soft and light brown (about 30-45 minutes). Insert
knife blade into incision and stuff with meat mixture.

Prepare bechamel sauce. Melt buter over low heat; add flour, salt,
pepper and nutmeg; stir until well blended. Remove from heat.
Gradually stir in milk and return to heat. Cook, stirring constantly,
until thick and smooth. Add the egg and remaining cheese to the
sauce. Pour abouta tablespoon on top of each aubergine. Sprinkle
with additional grated cheese and dot with butter. If desired,
add tomato sauce to the pan. Bake in a moderate oven for about 35
minutes. Serves six.