👨‍🍳 Instruktioner

1. 1

   Wash eggplants, cut in half lengthwise, and hollow them out with a spoon, leaving about a 1/2-inch border. Chop the scooped-out eggplant flesh into small cubes.

   💡 Proffstips: Save the scooped-out flesh for other dishes if not using it all in the filling.
2. 2

   Cook the eggplant halves in boiling salted water until slightly softened, about 10-15 minutes. Drain and set aside.

   💡 Proffstips: Do not overcook; they should still hold their shape.
3. 3

   In a skillet, melt butter over medium heat. Add the ground beef and chopped eggplant flesh. Cook until the beef is browned and the eggplant is tender, about 8-10 minutes.

   💡 Proffstips: Drain excess fat from the skillet.
4. 4

   Stir in the flour and cook for 1 minute. Gradually whisk in the milk until a smooth sauce forms. Bring to a simmer and cook for 2-3 minutes until thickened.

   💡 Proffstips: Ensure no lumps of flour remain.
5. 5

   Stir in the shredded cheese, salt, and pepper. Mix well until the cheese is melted.

   💡 Proffstips: Taste and adjust seasoning as needed.
6. 6

   Preheat oven to 190°C (375°F). Spoon the meat and sauce mixture into the hollowed-out eggplant halves.

7. 7

   In a small bowl, combine breadcrumbs, grated Parmesan cheese, and chopped parsley. Sprinkle this mixture over the stuffed eggplants.

   💡 Proffstips: This topping adds a nice crunch and flavor.
8. 8

   Bake for 30-40 minutes, or until the eggplants are tender and the topping is golden brown.

   💡 Proffstips: Eggplants should be easily pierced with a fork.