Ingredients

• 2 medium onions, finely chopped
• 1 egg, slightly beaten
• 1 lb. minced meat
• 1/2 cup grated cheese (what ever greekhard cheese you can get)
• 1/4 cup butter
• 2 tspns dry breadcrumbs
• 2 medium tomatoes, chopped
• 2 1/4 lbx aubergine (about 12)
• 2 tspns salt
• 1 cup bechamel sauce (search for relative recipe in sauces)
• 1/2 tspns pepper
• 1 egg, beaten
• chopped parsley
• 1 1/2 cups tomato sauce

Instructions

• Brown onions and meat lightly in butter, stirring constantly.
• Add tomatoes, salt and pepper. Cook covered for about 15 minutes. Remove from heat.
• Add parsley, egg, 1/4 cup cheese and bread crumbs.
• On the 'top' of each aubergine, peel an inch strip from one end to the other and make an incision along strip to within an inch of each end.
• Place in baking dish and bake in moderate oven (about 350F) until soft and light brown (about 30-45 minutes). Insert knife blade into incision and stuff with meat mixture.
• Prepare bechamel sauce. Pour about a tablespoon on top of each aubergine. Sprinkle with additional grated cheese and dot with butter.
• If desired, add tomato sauce to the pan. Bake in a moderate oven for about 35 minutes.