Greek Papoutsakia | Eggplant Baked with Béchamel

Preheat the oven to 200 °C. Wash the eggplants, cut them in half lengthwise, and score the flesh in a crosshatch pattern, taking care to keep the skin intact.

Place the halved eggplants cut-side up on a baking sheet lined with baking paper, drizzle with half of the olive oil, sprinkle with a little salt and pepper, and bake in the oven for 20-25 minutes until the flesh softens.

Heat the remaining olive oil in a deep skillet. Add the finely chopped onion and sauté for 4-5 minutes until translucent. Stir in the crushed garlic and sauté for another 1 minute.