Baked Greek eggplant with minced meat

Cut the eggplants in half lengthways. Make not very deep cruciform cuts on the pulp, being careful not to damage the shell.

Lightly salt the eggplant and let sit for 30 minutes. Then rinse and dry with paper towels.

Season with salt, pepper, oil and place on a baking sheet lined with parchment.

Bake the eggplant at 200 ° C until soft, about 40 minutes.

In the meantime, heat the oil over medium heat for the filling in a skillet. Fry the chopped onion for 4-5 minutes, add the garlic and cook for another 1 minute.

Increase heat and add minced meat to vegetables. Stir to avoid large lumps. Saute for 4-5 minutes, continuing to stir.

Pour wine into the pan, and after 1-2 minutes add tomatoes, cinnamon, oregano, sugar, salt and pepper.

After simmering, bring low heat and cook for about 30 minutes, until most of the liquid has evaporated. Add ⅓ grated cheese with chopped parsley a couple of minutes before cooking.

To make the sauce, melt the butter over low heat. Add flour little by little and stir constantly so that there are no lumps.

Pour milk in a thin stream and continue stirring. The mass should become homogeneous.

Remove sauce from heat and stir quickly with yolks, nutmeg, salt and pepper.

Remove the eggplant pulp to form boats. Sprinkle each with grated cheese, for this use about half of the cheese.

Place the meat filling in the eggplant, pour over the sauce and sprinkle with the remaining cheese. Bake for 20 minutes at 180 ° C.