Papoutsakia (Greek Stuffed Eggplant "Little Shoes")

Instructions

1. Trim the stems from the eggplants and slice each one in half lengthwise. Using a paring knife, score the cut flesh in a crosshatch pattern, cutting close to the skin but not through it.
2. Sprinkle the cut sides generously with salt and set the halves in a colander, cut side down, for 30 minutes to draw out bitterness and excess moisture. Rinse briefly and pat completely dry with paper towels.
3. Preheat the oven to 400°F (200°C). Arrange the eggplant halves cut side up on a parchment-lined baking sheet, brush generously with olive oil, and season with salt and pepper.
4. Roast for 30 to 35 minutes, until the flesh is deeply golden and tender enough to give easily when pressed with a spoon. Set aside to cool slightly, then use a spoon to gently press down and widen the centers, forming a cavity for the filling while keeping the skin intact.
5. While the eggplant roasts, make the meat sauce: heat the olive oil in a large skillet over medium heat and cook the onion until soft and translucent, about 5 minutes. Add the garlic and cook for 30 seconds more, until fragrant.
6. Raise the heat to medium-high, add the ground beef, and cook, breaking it up with a spoon, until no pink remains, about 8 minutes.
7. Pour in the red wine and let it bubble for a minute or two to cook off the alcohol. Stir in the crushed tomatoes, tomato paste, cinnamon stick, bay leaf, and oregano, and season with salt and pepper.
8. Reduce the heat to low, cover partially, and simmer for 25 to 30 minutes, stirring occasionally, until the sauce is thick and no longer watery. Remove the cinnamon stick and bay leaf, then stir in the parsley. Taste and adjust the seasoning.
9. Make the béchamel: melt the butter in a saucepan over medium heat, whisk in the flour, and cook for about a minute, stirring constantly, to eliminate the raw flour taste.
10. Gradually whisk in the warm milk in a slow stream, whisking continuously to keep the sauce smooth. Cook, stirring, for 5 to 7 minutes, until thickened enough to coat the back of a spoon.
11. Remove from the heat and let cool for a minute, then whisk in the egg yolk quickly so it doesn't scramble. Stir in the nutmeg, salt, white pepper, and grated cheese until smooth.
12. Reduce the oven temperature to 350°F (180°C). Arrange the roasted eggplant halves snugly in a baking dish, cut side up. Divide the meat sauce evenly among the cavities, pressing it in gently.
13. Spoon the béchamel generously over each stuffed half, covering the meat sauce completely, and sprinkle with the remaining grated cheese.
14. Bake for 25 to 30 minutes, until the béchamel is set and golden brown in spots. Let the papoutsakia rest for 10 minutes before serving so the layers can settle.