Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown onions,garlic, meat and cinnamon lightly in butter, stirring constantly. | 2. Add tomatoes, salt and pepper. | 3. Cook covered for about 15 minutes, allowing meat mixture to become quite dry. | 4. Remove from heat. | 5. Add parsley, egg, 1/2 cup cheese and bread crumbs. | 6. Preheat oven to 350°F. | 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. | 8. Place in baking dish and bake in moderate oven until soft and light brown, about 30-45 minutes. | 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. | 10. Prepare bechamel sauce: Melt butter over low heat; add flour, salt, pepper and nutmeg; stir until well blended. | 11. Remove from heat. | 12. Gradually stir in milk and return to heat. | 13. Cook, stirring constantly, until thick and smooth. | 14. Remove from heat. | 15. Add the egg and remaining cheese to the sauce and whisk briskly, to prevent the egg from curdling. | 16. Pour about one tablespoon on top of each eggplant pocket. | 17. Sprinkle with additional grated cheese and dot with butter. | 18. Add tomato sauce to the pan. | 19. Bake for about 35 minutes longer. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
cinnamon	3/4	teaspoon		-	-	-	-
butter	1/4	cup		256.5	11.7855	8.0145	21.6
tomato	2		chopped	44.28	9.5694	2.1648	0.49200000000000005
salt	2	teaspoons		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
parsley			chopped	-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
parmesan cheese	3/4	cup	grated	222.0	24.0	24.0	3.0
breadcrumb	2	tablespoons		-	-	-	-
eggplant	2 1/4			-	-	-	-
tomato sauce	1 1/2	1/2		-	-	-	-
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
salt	1/2	teaspoon		-	-	-	-
pepper	1/8	teaspoon		2.8865	0.7354	0.1195	0.0375
nutmeg	1	dash		-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
egg	1		beaten	71.5	0.36	6.28	4.755

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.