Papoutsakia - Vegetarian Greek Stuffed Eggplant

Cooking the Eggplants

1. Preheat the oven to 200 ℃ (400 ℉). Line a baking sheet with aluminum foil or silicon paper and set it aside.
2. Use the tip of a sharp knife or a toothpick to poke a few holes over the eggplants. Drizzle on 2 tablespoons of olive oil, place eggplants on the baking tray on a single layer, and transfer them into the preheated oven.
3. Roast until they are softened, for about 45-50 minutes.
4. Remove from the oven and make a cut lengthwise in the eggplants, leaving 2 cm at both ends, without piercing through the bottom.
5. Scoop out most of the eggplant flesh using a spoon, roughly chop them, and set aside.

Preparing the Stuffing

1. Heat the remaining tablespoon of olive oil over medium heat in a large skillet or pan. Add the diced onions and cook until they become translucent, about 5 minutes.
2. Add the minced garlic and sauté for another minute until fragrant.
3. Add the minced garlic and diced tomatoes, sauté for another minute until fragrant.
4. Stir in the chopped eggplant flesh, bay leaves, and cinnamon stick to the skillet. Season with salt and freshly ground black pepper, stir well to combine.
5. Let the mixture simmer for about 10 minutes, allowing the tomatoes to break down and the flavors to meld together.
6. Remove the pan from the heat and stir in the chopped parsley. Remove the bay leaves and cinnamon stick before stuffing the eggplants.

Preparing the Greek Bechamel Sauce

1. In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously until you have a smooth, golden roux, about 2-3 minutes.
2. Gradually pour in the milk, whisking constantly to avoid lumps. Continue to cook, whisking frequently, until the sauce thickens and starts to bubble. This should take about 5-7 minutes.
3. Remove the saucepan from heat and stir in the nutmeg, and salt. Let the sauce cool slightly before whisking in the egg and grated parmesan cheese.

Assembling the Paputsakia

1. Reduce the heat of the oven to 180 ℃ (356 ℉).
2. Fill each eggplant shell with the tomato and eggplant stuffing, pressing down gently to pack it in.
3. Spoon the béchamel sauce over the stuffed eggplants, spreading it evenly. Sprinkle the grated gruyere on top of the béchamel.
4. Place the stuffed eggplants on a baking dish and bake in the preheated oven for 30-35 minutes, or until the tops are golden and bubbly. Let them cool for a few minutes before serving.