|This is how it all began...|
|Here's a closer peek...|
|Eggplants have been stuffed with the meat filling...waiting to be topped with "bechamel"...|
|Topped with the "bechamel" and sprinkled with Parmesan...ready to pop in the oven|
|Fresh out of the oven...|
2 tablespoons chopped fresh parsley
8 ounces crumbled feta cheese (about 1 cup)
Preheat oven to 400 degrees F. Lightly brush bottom of a 9" x 13” baking dish or similar sized casserole dish with olive oil and set aside. Place halved eggplants on a baking sheet, cut side up; brush cut side with olive oil and season with salt to taste. Bake for 20 minutes or until flesh is fork tender. Let cool for a few minutes until cool enough to handle. Using a spoon, scoop out eggplant flesh, leaving a very thin wall of flesh against the eggplant's skin so they maintain their shape and can be stuffed. Chop the eggplant flesh and set aside (it will be added to the cooked meat mixture later).
Stir the feta cheese and the chopped cooked eggplant flesh into the meat mixture. Using a spoon, divide the filling evenly between the eggplant shells and fill until slightly mounded. Place filled shells in prepared baking dish. Spoon bechamel sauce on top of each filled eggplant half and lightly spread it to cover the meat filling. Lightly sprinkle additional Parmesan cheese on top of each, if desired. Bake in a 350 degree oven for 35 to 40 minutes. If desired, run under the broiler for a few minutes to lightly brown the tops. Let sit about 10 minutes or so to set. Serves approximately 4 to 5.