"Papoutsakia" or stuffed eggplants for the novice :) [Updated, original 13/08/14]

[Updated 21/05/19 lighter version no frying]
Popular Greek recipe, perfect for the summer menu and very similar to moussaka : "papoutsakia"! The word literally translated means "little shoes" and opposite to shoes, it tastes and smells great :)

If you like moussaka, then you will love it also as it a bit easier and as it serves individually, it is great looking for a nice summer dinner among friends.


Ingredients
For the base:
5 nice round eggplants
For the filling:
500gr ground veal meat
1 minced onion
5 red tomatoes
some minced parsley
olive oil, salt, pepper 
For the topping cream:
1/2 lt of milk
5-6 spoonfuls of flour
salt, white pepper
2 spoonfuls of butter
2 beaten eggs
some grated yellow cheese (e.g., gruyere)

Procedure
You need to prepare 3 things:

1. the base that is actually fried or baked halves of the eggplants,
2. a red meat sauce that looks like bolognese sauce
3. a thick white cream, sort of a "bechamel" sauce

Start by cutting the eggplants in half (better keep the edges as it holds better the eggplant). With a knife, shape diamonds in each half of the eggplants like in the photo. Then, choose among the following 2 versions (I suggest the version 1)

• Version 1 (baked, improved way and much lighter): Arrange the eggplants in an oven tray covered before with parchment paper. Brush them with some olive oil on top, add salt and some oregano and thyme and bake them in the oven at 200 degrees of Celsius for about 30 min.  

• Version 2 (frying, original way but too heavy): Fry the eggplants little by little in a saucepan with enough frying oil. Take them out to a dish with some kitchen paper to absorb the oil. When done, put them aside and prepare the meat sauce.

In a small casserole, fry the meat, the onion and the eggplant parts that you have cut from inside the eggplants with some olive oil. When done, add the minced tomatoes, salt, pepper, the parsley and 1 cup of water. Cover and leave the sauce to cook in medium fire for about 30 min. Put aside and prepare the white sauce.

In a small casserole, add the milk and the flour and stir well to dilute the flour with a hand mixer. Add salt and pepper. Continue to stir until it starts to thicken enough. Take out of the fire and add the butter and then the beaten eggs. Stir well all the time. Your sauce is ready!

Start now to construct the "papoutsakia".
Fill the eggplants with the meat sauce using a spoon and cover them with the white sauce.
Add on top some grated yellow cheese like "gruyere".
Bake in fan and 180 degrees of Celsius for about 30min or until they get a nice golden color on top.
Enjoy!