Papoutsakia
Stuffed Baby Eggplant

12 very sm. baby eggplants
½ c. butter
2 med. onions, finely chopped
½ lb. ground beef
Salt & pepper to taste
1 T. fresh parsley, chopped fine
¾ grated Kefaloteri cheese or Romano
4 eggs
Salt & white pepper to taste

Sauce: Over medium heat, melt butter and add flour and cook until golden. Add milk, stirring constantly, and cook until
thickened. Remove from heat. Beat eggs for 5 minutes until very thick. Add to mixture along with grated cheese.

Eggplants: Cut eggplants in half lengthwise. Remove pulp with a spoon carefully so as not to break shells, and chop
pulp. Salt shells and mash pulp. Place pulp in a large bowl. Allow shells and pulp to stand for 30 minutes, then drain.
Rinse the shells and drain again.

Filling and Assembling Eggplants: Saute meat and onions in butter for 15 minutes. Add drained pulp and continue
cooking for 6 minutes. Cool. Add parsley, cheese, salt, and pepper. Place shells in an ungreased baking dish. Fill with
meat mixture, placing extra in the pan around shells. Spoon cream sauce over all. Bake in preheated 350 degree oven
for 45 minutes.