|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)
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.