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1
Halve eggplants lengthwise.
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2
Scoop out the flesh leaving the shells 1/8-inch thick.
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3
Salt the shells and invert to drain over paper towels for 30 minutes.
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4
Salt the flesh and drain it in a strainer.
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5
Defrost the spinach in a microwave, squeeze out all of the water and separate it with fingertips.
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6
Put the spinach in a mixing bowl.
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7
Heat the oven to 350 degrees F.
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8
Heat a medium skillet over medium-high heat with extra-virgin olive oil, a turn of the pan.
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9
Add the meat, sage and salt and pepper, to taste.
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10
Lightly brown the meat, then stir in the garlic and cook for 30 seconds, Add the meat mixture to the mixing bowl.
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11
Melt 4 tablespoons butter in a sauce pot over medium heat.
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12
Whisk in the flour, cook for 1 minute, then whisk in milk and bring the mixture to a bubble.
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13
The sauce should be thick enough to coat the back of a spoon.
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14
Season the sauce with salt, pepper and nutmeg, to taste.
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15
Cool for a few minutes, then add it to the meat and spinach.
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16
Pat the salted flesh of the eggplant dry and finely chop, then stir it into meat mixture along with an egg and about 1/2 cup cheese.
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17
Tear the bread, add it to a food processor and pulse-grind into fresh crumbs.
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18
Finely chop the parsley leaves and stir it into the bread crumbs.
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19
Pat the eggplant shells dry and drizzle a baking dish with extra-virgin olive oil.
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20
Arrange the eggplant shells in the dish and mound the filling into them.
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21
Top with bread crumbs and a little more cheese, dot with dabs of butter and bake until lightly golden, about 30 minutes.
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22
Cool completely, cover and refrigerate for a make-ahead meal.
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23
To reheat, put the eggplant in a 350 degree F oven, loosely covered, for 20 minutes, then uncover and bake until deeply golden in color, about 10 to 15 minutes.
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24
Serve a whole eggplant per person.
