"Papoytsakia" (which translates "little shoes" in Greek) is a traditional recipe
1 tablespoon(s) parsley
2 tomatoes, finely chopped
2 teaspoon(s) dry breadcrumbs
1/4 cup(s) butter
1 1/4 cup(s) grated hard cheese
500 g minced meat
2 eggs
2 onions, chopped
10 aubergines
1 1/2 cup(s) bechamel sauce
1 cup(s) tomato sauce (optional)
Sauté onions and minced meat with the butter, stirring constantly. Add tomatoes, salt and pepper. Cover with the lid and let them simmer in a low-medium heat for about 15 minutes. Remove from heat. Add parsley, eggs, 1/4 cup cheese and bread crumbs. Mix well.
Make an incision alongside each aubergine and press the flesh down with a spoon. Place the aubergines in a baking pan with the insicions facing up and bake in moderate heat until soft and light brown (30-45 minutes). In the meantime prepare the Bechamel (see the according recipe).
Remove the pan from the oven. Stuff the aubergines with the meat-tomato mixture. Pour the bechamel on top and sprinkle with the remaining cheese. If desired, add some tomato sauce to the pan. Bake in a moderate oven for about 35 minutes.
NOTES: You may omit the bechamel and just sprinkle with some extra cheese.
