Stuffed Eggplant

Saw this on Rachael Ray it looked yummy and pretty healthy or maybe not but I figured with eggplant it was healthier -- anyhow I used it with a pretty big regular purple eggplant. Don't be discouraged that it looks complicated it wasn't and both sauces came together quickly.

• 2 medium firm eggplants (pale, purple-skinned eggplant, if available)
• Salt and pepper
• EVOO – Extra Virgin Olive Oil, for drizzling plus 2 tablespoons
• 1 pound ground beef
• 1 small onion, finely chopped
• 3 to 4 cloves garlic, finely chopped
• 1 small chili pepper, seeded and finely chopped or 1 teaspoon crushed chili flakes
• 2 tablespoons tomato paste
• 1 cup beef or chicken stock
• 1 28-ounce can Italian tomatoes or 8 fresh plum tomatoes dressed with EVOO, thyme, salt and pepper, and roasted at 325ºF for 1 hour until they burst and the skins are lightly browned
• A few leaves basil, torn
• 4 tablespoons butter
• 3 tablespoons flour
• 2 cups whole milk, warmed
• Freshly grated nutmeg, to taste
• Freshly grated Parmigiano-Reggiano

Preheat oven to 425ºF.

 Halve the eggplants lengthwise. With a small paring knife, score the flesh and cut the eggplant around, leaving a 1/4-inch border from the skin. Scoop out the flesh with a spoon, leaving eggplant shells or boats for roasting.

Chop the eggplant flesh and season with some salt. Drain on a kitchen towel or paper towels.

Dress the eggplant halves with a drizzle of EVOO to coat the fleshy insides and season with a little salt and pepper. Roast 15 minutes then remove from oven. Reduce heat to 375ºF.

 Heat a saucepot over medium heat to melt butter. Whisk in flour, cook 1 minute then whisk in warm milk. Season with salt, pepper and nutmeg, and thicken sauce to coat spoon. 

 Heat EVOO, 2 turns of the pan, in a skillet over medium-high heat. Add beef, brown and crumble then add eggplant flesh, onion, garlic, chili, salt and pepper. Cook to soften, 7-8 minutes.

  Add tomato paste and stir

 Add stock and stir. Crush up canned or roasted tomatoes and add to pan then reduce heat a bit and simmer to thicken. 

 Fill eggplant halves with the meat and eggplant mixture, dividing evenly.

  Pour some béchamel over each eggplant half and top with a little Parm cheese. Bake until brown and bubbly on top.

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