MELANZANE RIPIENE (Stuffed Eggplans, two times ...)

WOW.... the title of this is making my mouth water!

A really easy dish which is great for a small party or for someone kinda special. I thought that I invented this but when I was in Lucca a while back and saw this dish at a little osteria in the walled city I was pleasantly surprised, I ate it there and felt that my version is better so here it is:

YOU'LL NEED:
(serves six)

- 3 eggplants (medium size and not bruised)
- 2 cups milk (2% or lowfat is fine)
- 4 cups extra virgin olive oil
- 6 eggs
- 1/4 cup unsalted butter
- 1/2 cup flour (all purpose unbleached)
- 3 T spoons grated parmigiano cheese
- 1 t spoon dried oregano
- salt & pepper to taste

PREPARATION:

Ok, now roll up your sleeves, take off your rings, wash those hands and lets get going!

- Cut those beautifully deep blue/purple) babbies into halves (lengthwise) and keep on that skin (its the best part of them).
- You need a skillet, large in size and add the olive on medium/high heat. Add a potatoe piece in the oil and when it bops to the top, the oil is hot (remove the potatoe piece). Place the eggplants in the pan with the cut side down and let fry for 5-7 minutes or until golden in color.
-Remove them babies (i use my new tongs) and let drain on a paper towel.
- When the eggplants are cooled, remove the pulp and place in a saucepan with 3 T spoons of frying oil (sunflower is good) on low heat. Warm the pulp and mash it until smooth. Allow to cool.
- Prepare a bechamel sauce (see earlier posts). Add mile to a saucepan and bring to a low boil. In a separate saucepan on medium heat melt the butter. Add flour and stir until it is completely absorbed. Add your hot milk slowly and stir until smooth and tickened (about 10 minutes). You can flovor ths sauce with a bayleaf, or garlic or onion... what ever floats your boat.
- Remove from the heat and allow to cool and stir frequently to avoid a film from forming on the top.
- Preheat your oven to 375 F (175C) and add two tablespoons of the cooled sauce to the mashed eggplant along with the parmesan cheese and your oregano. Now sppon the eggtplant mixture back into the eggplant skins and allow for a slight indentation in the center of the mixture.
- In a saucepan about 3/4 full of water, allow to boil and very very carefully put the eggs in the water and let keep them there in the boiling water for 5 minutes and then remove and put in cold water. Peel the eggs when cooled and place an egg in the stuffed eggplants (thats why we left a slight indentation in the middle of the mixture stuffed skins.
- Now place the stuffed eggplants in a baking dish and spoon the remaining sauce over the eggplants. Bake until the tops are golden which should take about 8 minutes.

ENJOY !