Melitzanes Papoutsakia aka Stuffed Aubergines

2 medium onions, finely chopped
1 egg, slightly beaten
1 lb. minced meat (lamb preferred)
1/2 cup grated cheese (what ever greek hard cheese you can get)
1/4 cup butter
2 Tbsp. dry breadcrumbs
2 medium tomatoes, chopped
2 1/4 lbx aubergine (about 12)
2 tsp. salt
1 cup bechamel sauce (recipe follows)
1/2 tsp. pepper
1 egg, beaten
chopped parsley
1 1/2 cups tomato sauce

Bechamel Sauce (makes one cup)
2 Tbsp. butter
1/8 tsp. pepper
3 Tbsp. flour
dash of nutmeg
1/2 tsp. salt
1 cup milk
Brown onions and meat lightly in butter, stirring constantly. Add tomatoes, salt and pepper. cook covered for about 15 minutes. Remove from heat. Add parsley, egg, 1/4 cup cheese and bread crumbs. On 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. Place in baking dish and bake in moderate oven (about 350F) until soft and light brown (about 30-45 minutes). Insert knife blade into incision and stuff with meat mixture. Prepare bechamel sauce. Melt buter over low heat; add flour, salt, pepper
and nutmeg; stir until well blended. Remove from heat. Gradually stir in milk and return to heat. Cook, stirring constantly, until thick and smooth. Add the egg and remaining cheese to the sauce. Pour abouta tablespoon on top of each aubergine. Sprinkle with additional grated cheese and dot with butter. If desired, add tomato sauce to the pan. Bake in a moderate oven for about 35 minutes. Serves six.