Fry the whole eggplants on all 4 sides. Make a cut along one side and open them up. Arrange in a baking tray.
Braise the onion head and peppers in a pan. Add the mince and fry well.
Make the Bechamel sauce by braising the flour in the butter and diluting with the milk.
Add salt and a pinch of nutmeg. Stuff the eggplants with the mince mixture, pour the Bechamel sauce on top. Bake in the oven about 30-40 min.
Before turning it off, sprinkle a little cheese, return to the oven for another 5-10 min. for a golden crust.