This Greek dish takes its name from the “little shoes” that the stuffed eggplants resemble when cooked. Enjoy this traditional Greek recipe! It is also possible to make this dish with zucchini as well.
Halve the eggplants lengthways, score the flesh in a crisscross pattern with a sharp knife, then scoop out most of the flesh to allow room for the stuffing, being careful not to break the skin. Chop the eggplant flesh. Heat the oil in a large skillet over medium heat and saute the eggplant flesh for about 5 minutes or until softened. Add to the meat sauce and combine well.
Preheat the oven to 350F. Add the eggplant halves to the skillet and saute for 5 minutes or until softened, turning them once. Remove from the pan, drain on paper towels and place on a lightly oiled baking sheet. Fill the center of each eggplant with some of the meat mixture and then spread the bechamel sauce over the top. Sprinkle with the breadcrumbs and cheese.
Bake for 45 minutes or until golden brown. Serve hot.
Serves 4 to 6