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1
Scoop out the insides of the eggplant to within 1/4 inch of the edges.
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2
(Score with a sharp paring knige, then scoop out with spoon.)
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3
Set eggplant shells aside, and chop the inside.
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4
Meanwhile, start sauteing the onion in the olive oil over medium heat in a large frying pan.
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5
(You'll need to add the other ingredients later, so make it a large pan.
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6
).
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7
When onions are soft - about 10 minutes, add garlic and chopped eggplant, and more olive oil if needed (the eggplant will soak it up).
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8
Continue to saute for several more minutes, until the eggplant is cooked.
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9
Add tomato, cinnamon, basil and oregano.
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10
Remove from heat and stir in bread crumbs, and salt and pepper, to taste.
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11
Add lemon juice and crumbled feta cheese, combining thoroughly.
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12
Lightly salt eggplant shells, then stuff them with the mixture, mounding it on top.
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13
(If you have leftover mixture, place in a greased casserole dish and bake alongside the eggplant.)
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14
Bake in 350F oven for 35 minutes.
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15
Serve with Bechamel Sauce and chopped parsley for garnish.
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16
Bechamel Sauce -.
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17
Melt butter in a saucepan over medium heat.
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18
Add flour, stirring until combined.
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19
Slowly pour in milk, stirring constantly.
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20
Continue to stir until thickened, about 5-7 minutes.
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21
Add spices with stirring.
