Greek Stuffed Eggplant Melitzanes Papoutsakia

Ingredients

• 1 (1 1/2 pounds) eggplant
• 8 ounces ground beef
• 1 small (4 ounce) yellow onion, finely chopped
• 1 garlic clove, finely chopped
• 1/4 cup red wine
• 6 ounces tomatoes, chopped (1 cup)
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon granulated sugar (a pinch)
• 1/2 teaspoon oregano
• 2 ounces kefalotyri cheese (1/4 cup grated, or any hard yellow cheese)
• 2 tablespoons olive oil (divided)
• Salt and freshly ground pepper
• 2 tablespoons chopped parsley
• FOR THE BECHAMEL SAUCE
• 4 1/2 tablespoons all-purpose flour
• 2 tablespoons butter
• 3 cups milk
• 2 egg yolks
• Salt, to taste
• 1/2 teaspoon white pepper
• Nutmeg (1 pinch)
• 2 ounces parmesan cheese (2 tablespoons, grated)

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