"Little shoes" made of eggplants

Ingredients for 4 servings:

• 4 eggplant(s)
• 3 cups milk
• 10 tbsp butter
• 4 tbsp flour
• 1 pinch of nutmeg
• 2 eggs
• 150 g cheese (Kefalotiri-) or Parmesan, grated
• 2 onions
• 1 small can of tomatoes
• 500 g minced meat
• olive oil
• Butter, for the mold
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 55 minutes

Wash and dry the eggplants, cut them in half lengthwise, sprinkle with salt, and let rest for 30 minutes. Heat the milk. Melt the butter in a saucepan over low heat and sauté the flour until light brown, stirring constantly. Slowly add the hot milk and whisk until smooth. Allow the sauce to thicken. Season with salt, pepper, and nutmeg, and stir in the beaten eggs. Fold in 50g of cheese. Hollow out the eggplants, leaving a 1cm thick border. Heat the olive oil in a pan. Fry the eggplants in the oil for about 5 minutes, then place them side by side in a buttered baking dish. Preheat the oven to 180°C. Heat the oil in a pan. Add the diced onions and cook until translucent, then cook the minced meat until golden brown. Chop the hollowed-out eggplant flesh and add it to the tomatoes. Season with salt and pepper, then simmer covered for 15 minutes over low heat. Add 50g of cheese. Fill the eggplants with this mixture. Pour the béchamel sauce over the eggplants and spread the remaining cheese on top. Bake the eggplants on the middle rack of the oven for 30-40 minutes until golden brown.