Melenzane con Carne e besciamella sauce By Mamma Genny) Stuffed Eggplant

Cut eggplants in half, and empty.  Fried ground beef with onion.  Half
way in cooking, add eggplant, salt, pepper, dill.  For best cooking,
boil emptied eggplants a bit.  Drain, add some sugar, and dry upside
down.  Fill eggplants with meat mixture.  Top with Besciamella sauce.

Besciamella sauce
Ingredients
    5 tablespoons butter
    4 tablespoons flour
    3 cups milk
    2 teaspoons salt
    1/2 teaspoon freshly grated nutmeg
Directions
In a medium saucepan, heat butter until melted. Add flour and stir
until smooth. Over medium heat, cook until light golden brown, about 6
to 7 minutes. Meanwhile, heat milk in separate pan until just about to
boil. Add milk to butter mixture 1 cup at a time, whisking
continuously until very smooth and bring to a boil. Cook 30 seconds
and remove from heat. Season with salt and nutmeg and set aside.

Bake eggplants in oven at 375 degrees, until top is golden.  

Mamma\'s italian recipe
Melenzane con carne e besciamella.
Tagliare le melenzane a meta.  Scuotarle e grattugiale.  Soffriggere
la carne con la cipolla, a meta cottura metterci il di dentro della
melenzana, pepe - sale - aneto.  
Far cucinate tutto bene - bollire le melenzane poi mettere sotto sopra
con un po di zucchero.  Rienpirle e metterci sopra la besciamella.