3 lbs. (10-12) narrow eggplants, 4"-6" long
Olive oil for frying
1/4 c. butter
1 lb. ground beef
2 onions, thinly sliced
1 lb. ripe tomatoes, peeled, seeded & cut up
2 tbsp. chopped parsley
1 tsp. salt
1/4 tsp. pepper
1/2 c. bread crumbs
1/2 c. grated Kefalotyri cheese
3/4 c. butter, melted
Sauce (see below)

Cut off and discard leaves and stems of each eggplant. Cut eggplants in half lengthwise. Soak in salted water for 15 minutes; rinse and drain. Squeeze out excess moisture and pat dry. Scoop a small amount of pulp out of each eggplant half in order to make a hollow for filling.

Pour enough olive oil into a frying pan to cover the bottom. Heat until a drop of water sizzles and fry eggplants lightly on both sides. Add more olive oil if necessary. Place eggplant halves side by side in a large baking pan.

Heat 1/4 cup butter and saute ground beef until brown. Push beef to one side of the pan and saute onions until soft. Add scooped out eggplant pulp, tomatoes, parsley, salt and pepper. Cook, uncovered, over low heat until all the liquid has been absorbed. Stuff each eggplant half.

Make the sauce. pour over stuffed eggplant halves. Sprinkle them with bread crumbs and grated cheese. Pour on melted butter. Bake in preheated 350 degree oven until golden brown, about 1/2 hour.

SAUCE:

2 tbsp. butter
3 tbsp. flour
1 c. milk, warmed
Salt & pepper to taste
1 egg yolk

In a saucepan, melt butter over low heat. Using a wire whisk, stir in flour and blend well. Remove from heat. Gradually stir in warm milk; then stir vigorously. Return to heat and cook, stirring constantly, until sauce is thick and smooth. Add salt and pepper. Beat the egg yolk. Stir a little of the hot sauce into it. Stir yolk mixture into the sauce and cook over very low heat, stirring constantly, until sauce is smooth, about 1 minute.

Serves 6 to 8.