|
1. Turn the oven to 350 degrees and preheat.
2. Add the onions, ground beef and butter to a large skillet and brown until done, stirring constantly.
3. Add the tomatoes and season with salt and pepper.
4. Cover and cook for 15 minutes then remove from the heat.
5. Add the bread crumbs, egg, parsley and 1/4 cup cheese and stir well to combine.
6. Peel a 1 inch strip from the top of the eggplant from one end to the other.
7. Place the eggplants in a baking dish and bake until soft, which takes about 35 to 45 minutes.
8. Stick a knife into the strip to loosen the flesh, then stuff with the ground beef mixture.
9. In a small saucepan, add the butter and melt over low heat.
10. Add the flour, nutmeg, salt and pepper and blend well.
11. Remove the pan from the heat and gradually stir in the milk, then return the pan to the heat.
12. Cook the mixture until thick and smooth, constantly stirring.
13. Add the remaining cheese and the egg and mix well.
14. Drizzle 1 tablespoon of the mixture on the top of each eggplant.
15. Sprinkle with additional cheese and dot with butter.
16. Bake for 35 minutes.
17. Serve and enjoy.
|
