Stuffed Eggplant with Veal and Spinach - Veal – Discover Delicious

Ingredients

• 4 small, firm eggplants, each 5 to 6 inches in length (about 1 ¾ pounds)
• salt to taste
• 1 box chopped frozen spinach (or fresh cooked down)
• 1 Tbsp. extra-virgin olive oil, plus more for baking dish
• 1 lb. ground veal
• 1 tsp. ground or rubbed sage
• salt and freshly ground black pepper
• 2 cloves garlic, minced
• 5 Tbsp. butter
• 3 slightly rounded tablespoons all-purpose flour
• 2 cups milk
• freshly grated nutmeg
• 1 large egg
• about ¾ 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