Tender roasted eggplant halves filled with a rich minced pork and tomato mixture, topped with creamy béchamel and melted mozzarella. This comforting oven-baked dish is perfect for a family dinner, especially served with crispy fried potatoes.
Wash the eggplants and cut them in half lengthwise.
Place the halves in an ovenproof baking tray, cut side facing up.
Score the flesh with a knife in a criss-cross pattern to help them cook faster.
Brush with olive oil and season with salt and black pepper.
Bake in a preheated oven at 200°C until the flesh softens enough to make room for the filling.
Heat a pan over medium heat and add the minced pork.
Cook until the meat is nicely browned, breaking it up with a spoon as it cooks.
Add the chopped onion, garlic and olive oil.
Cook until the onion softens.
Add the tomato sauce and a little water to the meat.
Season with salt and sweet paprika.
Simmer until the mixture thickens and the meat is cooked through.
Stir in the grated Parmesan and chopped parsley, then remove from the heat.
Remove the softened eggplant halves from the oven.
Gently press down the flesh with a fork or spoon to create space for the filling.
Spoon the minced meat mixture evenly into each half.
Pour béchamel sauce over the filled eggplants.
Sprinkle generously with grated mozzarella.
