Stuffed Eggplants

Stuffed Eggplants

2 small  long eggplants, about 1 pound, halved lengthwise

oil

2 green onions, thinly sliced

1/2 cup finely minced onion

12 ounces (3/4 pound) ground chuck

9 ounces (about 1 cup) diced canned tomatoes

1/4 cup finely chopped fresh parsley

1/4 teaspoon dried oreganosalt and pepper
1 egg white
3/4 cup grated parmesan cheese, divided
white sauce, recipe follows
1 tomato, thinly sliced

Make 2 or 3 slashes in the flesh of each egglant half with a knife, being careful not to cut through the outer skin. Sprinkle liberally with salt and let drain in a colander for 1 to 2 hours. Rinse under cold running water and squeeze out excess moisture.

Heat 1/4-inch oil in a skillet over medium heat. Add the eggplants and cook, turning occasionally, for 6 to 8 minutes, until lightly browned, then remove from the skillet and drain, flesh side down, on paper towels. Place the eggplant halves in an ovenproff earthenware dish, side by side, flesh side up, alternating wide and narrow parts of the eggplants so that they sort of "spoon" with each other.

Pour off the oil in the skillet, and add the onions and ground chuck, stirring to break up the meat. Cook for 10 to 15 minutes over medium heat until lightly the meat is browned. Add the chopped tomatoes, parsley and oregano, season with salt and pepper; mix well. Cook, stirring frequently for another 10 minutes, or until most of the liquids have evaporated. Remove from heat and let cool.

Preheat the oven to 350 degrees. Lightly beat the egg white and stir into the meat mixture. With the back of a spoon, gently press a cavity in the center of each eggplant half and divide the meat filling evenly into each eggplant shell, heaping it up. Whisk 1/2 cup of the parmesan cheese into the white sauce, then spead it evenly over the stuffed eggplants.

Garnish with the tomato slices, sprinkle with the remaining cheese, and season with pepper. Bake for 45 minutes to 1 hour, or until the tops are golden brown. Let cool for 5 minutes before serving.

White Sauce:
1 cup milk
1 tablespoon butter
1 tablespoon flour
pinch of ground nutmeg
salt and white pepper
4 tablespoons heavy whipping cream
1 egg yolk, lightly beaten

Pour the milk into a small pan and bring just to a boil, then remove from the heat. Melt butter in a heavy pan over medium heat, stir in the flour and cook, stirring constantly for 1 minute.

Remove pan from heat and gradually pour in the hot milk, stirring constantly with a whisk until the mixture is smooth. Return the pan to medium heat and cook, stirring constantly, for about 15 minutes, until thickened and smooth.

Remove from heat, season with the nutmeg, salt and white pepper. Whisk in the cream, then the egg yolk.