Greek Papoutsakia | Stuffed Eggplants Baked with Béchamel

Preheat the oven to 200 °C. Wash the eggplants, cut them in half lengthwise, and score the flesh in a diamond crosshatch pattern, taking care not to pierce the skin.

Place the eggplant halves cut side up on a baking tray lined with baking paper. Drizzle with 2 tablespoons of olive oil, sprinkle with a pinch of salt and pepper, and bake for 25-30 minutes until the flesh is nicely softened.

Gently press down the center of the baked eggplants with a spoon or scoop out a little flesh to create little 'shoes' (papoutsakia) for the meat filling.