INGREDIENTS

INSTRUCTIONS

SALTSA BESAMEL (CREAM SAUCE
Cut the eggplants in half lengthwise.  With a spoon, hollow out the center
of each half to make a boat like shell about 1/4 inch thick. finely chop
the eggplant pulp and set it aside. In a heavy 10 to 12 inch skillet heat 4
tablespoons of the olive oil over moderate heat until a light haze forms
above it.  Add two eggplant shells, cut side up, and, shaking the pan
occasionally to prevent them from sticking, cook over low heat for 5
minutes.  turn the shells over and cook for 5 minutes longer, or until they
are somewhat soft to the touch. Transfer them hollow side down to paper
towels to drain, and cook the remaining 2 shells in a similar fashion,
adding more oil to the pan if necessary. Then arrange the 4 shells cut side
up in a baking dish large enough to hold them snugly. Preheat the oven to
350 degrees (F). To prepare the filling, pour 3 tablespoons of oil into the
skillet and heat over moderate heat until a light haze forms above it. Add
the onions, and, stirring frequently, cook for 8 to 10 minutes, or until
they are soft and slightly colored. Stir in the lamb and, mashing it with
the back of the spoon to break up any lumps, cook until all traces of pink
disappear. Add the chopped eggplant pulp, tomato puree, parsley, garlic,
salt and a few grindings of pepper, and raise the heat. Stirring almost
constantly cook briskly until most of the liquid in the pan evaporates and
the mixture is thick enough to hold ts shape almost solidly in the spoon.
Remove the skillet from the heat and stir in the grated cheese. Taste for
seasoning. Spoon the filling into the eggplant shells, dividing it equally
among them and mounding it slightly in the center. Bake in the middle of
the oven for 45 minutes, or until the shells are tender and the filling
lightly browned.
CREAM SAUCE: Meanwhile, prepare the saltsa besamel. In a small pan, heat
3/4 cup of milk and the butter until bubbles appear around the rim of the
pan. Remove from the heat. In a heavy 2 to 3 quart saucepan, beat the eggs,
the remaining 1/4 cup of milk, the flour and 1/4 teaspoon o salt with a
whisk or rotary beater until smooth. Place the saucepan over moderate heat
and, stirring constantly with a whisk, slowly pour in the milk and melted
butter in a thin continuous stream. Still stirring, cook until the sauce
comes to a boil and thickens heavily. Taste for seasoning. To serve,
arrange the baked eggplant on a large heated platter or individual serving
plates and spoon the sauce over the top.

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