Stuffed Chicken Breast
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Stuffed Eggplant with Veal and Spinach
Ingredients
- 4 small, firm eggplants, each 5 to 6 inches in length (about 1 3/4 pounds)
- Salt
- 1 box organic chopped frozen spinach
- 1 tablespoon extra-virgin olive oil, plus more for baking dish
- 1 pound ground veal
- 1 teaspoon ground or rubbed sage
- Salt and freshly ground black pepper
- 2 cloves garlic, minced
- 5 tablespoons butter
- 3 slightly rounded tablespoons all-purpose flour
- 2 cups milk
- Freshly grated nutmeg
- 1 large egg
- About 3/4 cup freshly grated Parmigiano-Reggiano
- 3 slices pane bello or good quality white, crusty bread, crusts trimmed and torn
- A few sprigs fresh parsley, leaves only
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