Cheesy Baked Eggplants

1. Roast the Eggplants:
   Preheat the oven to 375°F (190°C). Wash the eggplants, remove the stems, and place them on a baking sheet. Roast for about 1 hour, turning occasionally, until the skin is wrinkled and soft. Let them cool slightly.
2. Prepare the Filling:
   Cut the roasted eggplants in half lengthwise and scoop out the flesh using a spoon, being careful not to tear the skins. Mash the flesh with a fork and set aside.
3. Make the Béchamel Sauce:
   In a saucepan over low heat, melt the butter. Add the flour and stir continuously for about 30 seconds until slightly foamy. Gradually pour in the cold milk, whisking constantly to avoid lumps. Cook until the sauce thickens, about 5 minutes. Season with salt and pepper.
4. Assemble the Dish:
   Stir half of the shredded Gruyère into the béchamel sauce, then mix in the mashed eggplant flesh. Fill each eggplant shell with the mixture.
5. Bake:
   Arrange the stuffed eggplants in a greased baking dish. Sprinkle the remaining Gruyère on top and add a few small pieces of butter for extra browning. Bake at 400°F (200°C) for about 10 minutes, or until golden and bubbling.

Serving Suggestions

These cheesy baked eggplants make a delicious vegetarian main dish or a flavorful side for grilled meats and salads.