- 4 small eggplants (4-5 inches)
- olive oil
- 1 medium onion finely minced
- 1 lb ground lamb or ground beef (can use finely minced mushrooms for veggie version)
- 2 med tomatoes or 1 large (grated to remove skin)
- 1/3 cup wine (red or white doesn’t matter)
- 1/2 recipe bechemel
- grated pecorino
Cut the ends off of the eggplants and cut the eggplants in half. Cut a wedge out of the middle of each half that is about 1 cm deep and 3 cm wide and set the middle aside .
Drizzle both sides of eggplants with olive oil, place in a 9 x 13 pyrex pan and roast eggplants skin side up at 350 deg for about 15 min while you do the rest of the recipe. Finely dice the inside of the eggplant. Heat about 4 tbsp olive oil over medium high heat and saute onions. Once onions begin to soften add the eggplant and saute a few more minutes. Add the ground meat and press with the back of a wooden spoon to break into small pieces as it cooks. After cooking the meat onion mixture for about 7-8 min add grated tomato and wine. Sprinkle a little cinnamon and salt and pepper over the meat. Turn heat down to medium/medium low and simmer until liquid mostly evaporates.
Prepare the bechemel.
Spoon the meat mixture into the eggplant halves evenly. Generously spoon bechemel on top of the meat. Sprinkle with pecorino.
Bake at 350 deg for about 50 minutes until the bechemel is golden brown and the eggplants are easily pierced with a fork.
I did this batch with three eggplants, so they were very full!!