This stuffed eggplant recipe is known as papoutsakia in a Greek kitchen and it's stuffed with delicious meat filling and topped with a creamy bechamel sauce.
View More
GET THE RECIPE
Preheat the oven to 400F and line a baking sheet with parchment paper. Slice the eggplants in half and skor the flesh diagonally.
View More
Season the eggplants with lots of salt, pepper and a drizzle of olive oil. Place the egg plants on a parchment lined baking sheet, flesh side down and bake for 25-30 minutes until softened and golden brown
View More
Set aside flesh side up on the baking sheet. Scoop out the inside of each eggplant gently, leaving about 1/4-1/2 inch of flesh inside of each.
View More
Prepare the meat sauce according to recipe and set aside.
View More
Prepare the bechamel sauce according to recipe and set aside.
View More
Preheat the oven to 350F. Place the eggplants back on the baking sheet. Divide the meatsauce between the eggplants and then spoon the bechamel sauce over each one.
View More
Bake for 20-30 minutes or until they are a bit golden brown around the edges.
View More
Remove from the oven and enjoy as a main dish with a side of our Greek salad or our homemade pitas.
View More