Stuffed Eggplant – Rachael Ray

Ingredients

• 2 medium firm eggplants (pale, purple-skinned eggplant, if available)
• Salt and pepper
• Extra virgin olive oil (EVOO), for drizzling, plus 2 tablespoons
• 1 pound ground beef
• 1 small onion, finely chopped
• 3-4 cloves garlic, finely chopped
• 1 small chili pepper, seeded and finely chopped, or 1 teaspoon crushed chili flakes
• 2 tablespoons tomato paste
• 1 cup beef or chicken stock
• 1 can Italian tomatoes (28 ounces) or 8 fresh plum tomatoes dressed with EVOO, thyme, salt and pepper, and roasted at 325ºF for 1 hour until they burst and the skins are lightly browned
• A few leaves basil, torn
• 4 tablespoons butter
• 3 tablespoons flour
• 2 cups whole milk, warmed
• Freshly grated nutmeg, to taste
• Freshly grated Parmigiano Reggiano cheese