Stuffed eggplants with veal and spinach

Ingredients:

• 4 small firm eggplants, 12-15 cm long (about 800 g)
• 1 package frozen chopped spinach
• 1 tbsp extra-virgin olive oil + extra for greasing the pan
• 450 g of minced veal
• 1 teaspoon chopped sage
• 2 cloves garlic, crushed
• 5 tablespoons of butter
• 3 tbsp. flour
• 2 cups of milk
• Freshly grated nutmeg
• 1 large egg
• Approximately 3/4 tbsp. freshly grated parmesan
• 3 slices of good quality white bread, crusts removed, crumb torn into pieces
• A few fresh sprigs of parsley, leaves only

Preparation:

1. Cut the eggplants in half lengthwise. Scoop out the flesh, leaving a 0.3 cm thick shell (boat). Season with salt and turn out onto paper towels to drain for 30 minutes. Season the flesh with salt and place in a sieve to remove excess water.
2. Defrost the spinach in the microwave, squeeze out all the water, and separate the greens with your fingers. Place the spinach in a bowl.
3. Preheat oven to 175°C.
4. Heat a medium skillet over medium heat and add olive oil. Add the ground beef, sage, and salt and pepper to taste. Lightly brown the ground beef, then add the garlic and cook for 30 seconds. Transfer the meat mixture to the bowl with the spinach.
5. Melt 4 tablespoons of butter in a saucepan over medium heat. Add the flour, cook for 1 minute, then add the milk and bring to a boil. The sauce should be thick enough to coat the back of a spoon. Season with salt and pepper, and sprinkle with nutmeg to taste. Refrigerate for a few minutes, then add to the meat and spinach. Drain the eggplant flesh and finely chop, then add it to the meat mixture along with the egg and about 0.5 cups of cheese. Stir.
6. Place the bread pieces in a food processor and process until crumbs form. Finely chop the parsley leaves and mix with the breadcrumbs.
7. Pat the eggplant skins dry and spray a baking dish with extra-virgin olive oil. Arrange the boats on a platter and fill them with the filling. Sprinkle with breadcrumbs and cheese, drizzle with oil, and bake until light golden brown, about 30 minutes. Let cool completely, cover, and refrigerate if making ahead. To reheat, place the eggplants in a preheated oven at 350°F (175°C), loosely covered with foil, for 20 minutes. Then remove the foil and bake until deep golden brown, about 10-15 minutes. Serve two boats per serving.