Melitzanes Papoutsakia (Stuffed Eggplant Shoes)

Preheat oven to 200°C (400°F). Halve the eggplants lengthwise. Score the flesh with a knife, brush with olive oil, and season with salt and pepper. Bake for 20-25 minutes until tender. Once cooled, scoop out some of the flesh, leaving about a 1cm border, and finely chop the scooped-out flesh.

While eggplants bake, prepare the meat filling. Heat 2 tablespoons of olive oil in a pan. Sauté chopped onion until translucent, then add minced garlic and cook for 1 minute until fragrant. Add the ground meat and brown it, breaking it up with a spoon.

Stir in the tomato paste, then add the crushed tomatoes, chopped eggplant flesh, oregano, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, or until the sauce has thickened. Stir in fresh parsley.

Prepare the béchamel sauce. In a separate saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a creamy consistency. Season with salt, pepper, and a pinch of nutmeg. Stir in grated cheese if using.

To assemble, spoon the meat filling into the hollowed eggplant halves. Generously top each eggplant with the béchamel sauce, ensuring it covers the filling completely. Sprinkle with extra grated cheese if desired.

Place the stuffed eggplants in a baking dish and bake in the preheated oven for 20-25 minutes, or until the béchamel is golden brown and bubbling. Serve hot.