Cut the eggplants lengthwise without peeling, carefully hollow them out, and chop this filling into small cubes. Salt everything and let it drain in a colander to release their water. Then rinse them.
While preparing the mushrooms, wash and chop them, place them in a saucepan with half the butter, a few drops of lemon, and salt, cook for 10 minutes.
Place the halved eggplants in a baking dish, drizzle a little oil on each, and put them in the oven at medium heat.
In a saucepan, put the remaining oil and butter, add the chopped onion and the eggplant cubes, cook for 10 minutes and add mushrooms, sprinkle with flour and add a little of the cold milk to form a béchamel.
In a bowl, put the yolk and lemon juice, mix and gradually add to the béchamel which should be thick, adjust salt to taste. Fill the eggplants and sprinkle with cheese. Heat in the oven.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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