Stuffed Eggplant, Bechamel Souce, and Avgolemono

Emeril Lagasse chops eggplant, adds it to a meat mixture, stuffs eggplant slippers, tops it with bechamel sauce, and throws it in the oven. He then plates the bechamel stuffed eggplant with cheese and parsley. He then preps an Avgolemono dish.
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