Papoutsakia

Ingredients

• 4 large eggplants, stems cut off
• 1/4 C olive oil
• 4 C marinara sauce
• 4 C Béchamel sauce (see below)
• 1/3 C bread crumbs
• 1/4 C grated parmesian cheese

Procedure

1. Cut eggplants in half, score the flesh with a knife and remove most of the flesh.
2. Chop the eggplant flesh
3. Heat the oil in a large skillet over medium heat and sauté the eggplant flesh for 5 minutes.
4. Add the sauce and combine
5. Preheat the oven to 350°F. Add the eggplant halves to the skillet and sauté for 5 minutes or until softened.
6. Drain on paper towels, and place on a lightly oiled cookie sheet.
7. Fill the eggplant with the stuffing mixture and then spread the béchamel sauce over the top.
8. Sprinkle with breadcrumbs and cheese
9. bake for 45 minutes or until golden brown.