Stuffed Eggplants with Mushrooms

Wash and dry the eggplants, then cut them lengthwise. Remove the seeds and the fleshy part from the center.

Chop the eggplant pulp and sprinkle it with a little salt.

Sprinkle salt over the whole eggplants and place them in a colander to drain excess water.

Place the eggplants in a baking dish, drizzle with olive oil, and bake in a low oven for approximately 15 minutes, until they are cooked and tender. Set aside.

Wash the mushrooms thoroughly and chop them.

In a skillet, melt part of the butter and sauté the mushrooms, adding a little lemon juice and salt. Cook over low heat for about five minutes.

In another skillet, heat a little olive oil and the remaining butter. Sauté the chopped onion, then add the eggplant pulp and cook for about ten minutes over low heat.

Add the previously cooked mushrooms to the mixture, along with the flour, and gradually add the cold milk. Cook until a béchamel sauce forms.

Add the egg yolk diluted with a little lemon juice, mixing well. Cook for 3 minutes and remove from heat.

Stuff the eggplants with the prepared mixture and sprinkle generously with grated Gruyere cheese.

Place in a hot oven and bake until the cheese is golden and bubbly, about ten minutes.