Cut eggplant in half, slash the flesh crisscross, and fry them till golden. Drain on paper towels, allowing to cool completely. Remove the flesh and lay skins in a buttered baking dish. Chop flesh finely and mix with Béchamel sauce, Parmesan cheese, and 2 egg yolks. Fold in egg whites. Fill skins with this mixture. Cook at 325°F for about an hour or till golden. |