Wash the eggplants, cut their stalks and halve them. Carve their interior and the resulting boats are salted and left tilted for 20 minutes to drain their bitterness.
The carved stuffing is put to fry in oil with chopped onion and grated carrot. Once soft, add chopped walnuts, finely chopped ham, salt, pepper and chopped parsley. With this stuffing, fill the drained eggplant. Arrange them in a greased baking tray and put them to get toasted in a moderately preheated oven for 15-20 minutes.
Meanwhile, in a pan on the stove, fry the flour with butter and dilute it with milk. Season with spices of your choice. Once the sauce boils, remove it from the heat and let it cool.
Once cooled down, strengthen with 2 well-beaten eggs and pour over the eggplants with the resulting sauce. Allow to bake up to an appetizing tan.