PAPOUTSAKIA

[Guest guest]

This dish, which translates " small shoes " , originally contains a meat

filling covered with bechamel and cheese.

This dairy version contains a mixture of Feta cheese and Parmesan,

and is a lovely alternative.

 

4 medium eggplants

1/4 pound grated cheese, Parmesan and Feta mixed

2 eggs, beaten

2 tablespoons chopped parsley

Olive oil

1 cup tomato sauce

Salt and pepper

 

Cut the eggplants into halves lengthwise and scoop out the pulp (many

cooks make fritters out of them by mixing the cut up pulps with a

little olive oil and some matzo meal and fry these small balls till

they are golden)

Soak the eggplant shells in heavily salted water for 30 minutes.

Drain and rinse well.

 

Preheat the oven to 350 F (180C). Mix together the cheese, eggs,

parsley, salt and pepper, and fill the shells with this mixture. In a

large frying pan, heat 4 or more tablespoons of olive oil to very

hot. Using two large spoons, transfer the eggplants carefully to the

pan and fry the shells till softened. Do not let the hot oil get into

the cheese mixture. Arrange the fried eggplants, side by side, in a

large baking pan. Add 4 tablespoons olive oil and the tomato sauce.

The liquid level in the baking pan should be about half way up the

sides of the shells, so add some water if necessary.

Bake eggplants till tops are browned. Or, steam on top of the stove,

tightly covered, until the liquid has been absorbed.

 

Hint:

I usually omit frying the eggplants in olive oil to cut down the

calories (eggplants tend to " drink up " oil like a sponge) Instead of

frying them; I cover and microwave the slices or halves for a few

minutes.