Greek Stuffed Eggplant (Papoutsakia)

Ingredients

The eggplants

• 2 medium-sized eggplants

The meat sauce

• 1 tbsp olive oil
• 1 medium white or yellow onion, diced
• 1 small carrot, diced
• 1 stalk celery, diced
• 450-500 g lean ground beef
• ½ cup red wine
• 2 cloves garlic, minced
• 1¼ tsp salt
• ½ tsp pepper
• ½ tsp ground cinnamon
• ¼ tsp ground cloves
• ½ tbsp dried basil
• ½ tsp allspice
• 1 leaf bay leaf
• 14 oz can diced or whole tomatoes
• ½ tbsp sugar
• 1 tbsp tomato paste
• ½ cup water
• 1 cup parmesan cheese, shredded

The bechamel sauce

• 2 tbsp unsalted butter
• 2 tbsp flour
• 2 cups whole milk (room temperature)
• 1 tsp salt
• ¼ tsp pepper
• ⅛ tsp nutmeg
• 2 eggs beaten

Instructions

Nutrition Facts (estimated)