- 2 Eggplants.
- 3/4 Lb Minced beef.
- 1 Medium onion.
- 1 Small green pepper.
- 7 Oz mushrooms.
- 2 Garlic cloves.
- Tomato sauce.
- Bechamel sauce.
- 0.4° Mild olive oil.
- Cream cheese.
- Grated Parmesan cheese.
Cut the eggplant lengthwise. Make a few superficial cuts on the pulp. Season with salt and drizzle with a little olive oil. Place the eggplant halves with the pulp side up on a baking sheet. Cook in the oven at 375ºF for about 10 minutes.
Chop the onion, garlic and peppers in fine brunoise and the mushrooms into julienne strips.
In a Non-stick aluminium Magefesa frypan, cook onion, peppers and garlic until soft. Add minced meat and sauté for a few minutes. Incorporate mushrooms and eggplant pulp.
Cook until meat is ready. Season with salt and pepper. Add a few spoonfuls of tomato sauce to make the filling juicier.
Add a few pieces of cheese and wait until it melts.
Fill the eggplants with the mixture and place them in an oven- resistant dish. Cover with the bechamel sauce and sprinkle with grated parmesan cheese.
Bake in the oven at 355 °F.