I made a tuna stuffed Eggplant inspired by the Akis Petrezikis recipe in this thread GREEK - Summer 2021 (Jul-Sept) Cuisine of the Quarter , but I topped it with a gruyere bechamel instead of straight gruyere.
I also topped some roasted eggplant and tomatoes with gruyere bechamel.
Used up some celery in wine and butter braised celery. No recipe. Lol.
