1On 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. I usually scoop out the inside to make a hollow shoe, some just make incisions with a knife.Place in baking dish and bake in moderate oven (about 350F) until soft and light brown (about 30-45 minutes). Fry the chopped onion in butter or bitam, add minced meat, brown well. Add chopped tomato, bring to boil and then simmer uncovered for about 10 minutes.
2Remove from the heat, add parsley, bread crumbs, beaten egg and half of the grated cheese.
3Fill the prepared eggplant halves with the mixture and top with a heaped tablespoon of bechamel. Sprinkle remaining cheese on top. Bake in a hot oven for about 45 minutes or until bechamel is nicely browned.
4BECHAMEL: melt the butter, add the flour,salt, pepper and nutmeg stirring continuously until well blended. Remove from heat, gradually add warm milk stirring continuously, put back on medium heat until sauce thickens. Remove from heat, add beaten egg again keep stirring!!!