Add two cloves of garlic, medium onion and parsley to olive oil in a medium sauce pan. Add ground beef.
sprinkle Greek seasoning, nutmeg, salt and pepper over the meat.
Add four crushed San Marzano tomatoes, mix well and let simmer over low heat.
While we brown the meat,, take the eggplants and rinse under cold water.
Cut them in halves and don't forget to take the stickers off!
Using a spoon, scoop the insides out, but just enough to form a bowl/pocket for the meat mixture.
Fill a bowl with cold water and add salt. Once you've scooped the insides out, submerge eggplant in the water. This will prevent them from turning color.
After the meat mixture is browned, prepare to fill the eggplant bowls. If desired, pour some olive oil over the eggplant before adding the meat mixture. (Make sure to coat the pan with evoo)
The béchamel: melt two tbs of butter in a small sauce pan. Add flour, just a little at a time until sauce thickens. Remove from heat and stir one cup of whole milk in slowly. Now add 2 egg yolks.
Wisk well to get rid of the lumps.
Should look like this...
Pour a table spoon of béchamel over the meat bowls and sprinkle with plenty of Romano cheese.
Preheat oven to 350 and bake for 45-60 minutes.
Let them cool for 10 minutes before serving.
You want them golden brown like this!
Enjoy grandpa<3 :-) enjoy all!
- 6.0 Eggplant
- 2.0 Egg Yoke
- 0.0c Romano cheese