Melitzanes Papoutsakia

Description
Stuffed aubergines (little shoes)
 * Serves six.

Ingredients

 * 2 medium onions, finely chopped
 * 1 egg, slightly beaten
 * 1 lb minced meat
 * ½ cup grated cheese (whatever Greek hard cheese you can get)
 * ¼ cup butter
 * 2 tsp dry breadcrumbs
 * 2 medium tomatoes, chopped
 * 2¼ lbs aubergine (about 12)
 * 2 tsp salt
 * 1 cup Bechamel sauce
 * ½ tsp pepper
 * 1 egg, beaten
 * chopped parsley
 * 1½ cups tomato sauce

Directions

 * 1) Brown onions and meat lightly in butter, stirring constantly.
 * 2) Add tomatoes, salt and pepper.
 * 3) Cook covered for about 15 minutes.
 * 4) Remove from heat.
 * 5) Add parsley, egg, ¼ cup cheese and bread crumbs.
 * 6) On the 'top' of each aubergine, peel an inch strip from one end to the other and make an incision along strip to within an inch of each end.
 * 7) Place in baking dish and bake in moderate oven (about 350°F) until soft and light brown (about 30–45 minutes).
 * 8) Insert knife blade into incision and stuff with meat mixture.
 * 9) Prepare bechamel sauce.
 * 10) Pour about a tablespoon on top of each aubergine.
 * 11) Sprinkle with additional grated cheese and dot with butter.
 * 12) If desired, add tomato sauce to the pan.
 * 13) Bake in a moderate oven for about 35 minutes.