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1
Brown onions,garlic, meat and cinnamon lightly in butter, stirring constantly.
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2
Add tomatoes, salt and pepper.
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3
Cook covered for about 15 minutes, allowing meat mixture to become quite dry.
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4
Remove from heat.
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5
Add parsley, egg, 1/2 cup cheese and bread crumbs.
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6
Preheat oven to 350u00b0F.
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7
Along what you choose to become the'top' of each eggplant, peel a 1 1/2 inch strip from one end to the other and make an incision along the strip to within an inch of each end, making a little pocket.
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8
Place in baking dish and bake in moderate oven until soft and light brown, about 30-45 minutes.
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9
Insert knife blade into incision, make an opening and stuff with teaspoonfuls of meat mixture, making sure each little eggplant gets an equal amount of stuffing.
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10
Prepare bechamel sauce: Melt butter over low heat; add flour, salt, pepper and nutmeg; stir until well blended.
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11
Remove from heat.
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12
Gradually stir in milk and return to heat.
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13
Cook, stirring constantly, until thick and smooth.
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14
Remove from heat.
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15
Add the egg and remaining cheese to the sauce and whisk briskly, to prevent the egg from curdling.
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16
Pour about one tablespoon on top of each eggplant pocket.
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17
Sprinkle with additional grated cheese and dot with butter.
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18
Add tomato sauce to the pan.
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19
Bake for about 35 minutes longer.
