Halve and Score the Eggplants: Start by halving your eggplants lengthwise. With a sharp knife, score the flesh in a diamond or checkered pattern, making sure not to cut all the way through to the skin.

Place on Baking Tray: Arrange the flesh of the eggplant side up on a baking tray lined with parchment paper, keeping the skin side down.

Season and Bake: Drizzle each eggplant with olive oil, and season with salt and black pepper. Bake in a preheated oven at 175°C fan-forced for about 30 minutes, or until the flesh is tender and can be easily mashed with a fork.

Create the Hollow: Remove from the oven and use a fork to gently mash down the eggplant flesh, creating a hollow or “little shoe” shape.

Sauté the Onion and Garlic: In a large pan, heat 2 tablespoons of olive oil over medium-high heat. Add the finely chopped red onion and garlic. Sauté until softened and fragrant, about 3-4 minutes.

Add the Ground Beef: Stir in the ground beef. Cook, breaking it up with a spoon, until it’s browned and no longer pink.

Pour in the Red Wine: Add the red wine to the pan to deglaze, scraping up any browned bits. Let it simmer for a couple of minutes to cook off the alcohol and infuse the meat with flavour.

Incorporate the Crushed Tomatoes and Spices: Add the crushed tomatoes, cinnamon, nutmeg, oregano, thyme, black pepper, and a pinch of sugar to balance the acidity. Stir well to combine, letting the spices blend into the sauce.

Add Fresh Herbs and Bay Leaves: Stir in the chopped parsley and mint, along with a couple of bay leaves. Allow the mixture to simmer gently for about 10 minutes, until the sauce is thickened.

Season to Taste: Add a bit more salt or black pepper if needed, and remove the bay leaves before using the filling.

Create the Base: In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously until they combine to form a creamy paste.

Add the Milk Slowly: Gradually pour in the milk, whisking constantly to avoid lumps. Continue adding the milk slowly, allowing the sauce to thicken and develop a smooth, velvety texture.

Incorporate the Egg Yolk: Once the sauce has thickened, remove it from the heat and whisk in the egg yolk to add richness.

Add Cheese and Nutmeg: Stir in the grated Kefalograviera cheese, along with the nutmeg.

Preheat the Oven: Preheat your oven to 175°C fan-forced to get it ready for baking the assembled papoutsakia.

Fill the Eggplants: Take each hollowed eggplant and spoon the prepared meat mixture into the center, pressing down lightly to ensure it’s packed well.

Top with Béchamel Sauce: Spoon the béchamel sauce over the meat filling in each eggplant, spreading it evenly for a smooth, creamy topping.

Add Cheese Topping: Sprinkle the remaining cheese on top of the béchamel. This extra grated cheese will help create a golden, melted layer on top when baked.

Bake: Place the stuffed eggplants back into the oven and bake for about 20 minutes, or until the tops are golden brown and bubbling.

Rest Before Serving: Once out of the oven, allow the papoutsakia to rest for a few minutes before serving. Sprinkle with freshly chopped parsley.