Baked Cheese Covered Eggplant and Tomatoes Recipe

The meat sauce has soy sauce and goes well with bread or rice

Cooking time

20 minutes+

Calories

238kcal

Sodium

0.4g

Nutrition facts are for one serving.
Time to bake in an oven is not included in the cooking time.

Ingredients(Servings: 4)

Directions

Cut the eggplants lengthwise into pieces 5 mm (1/4 in.) wide and sprinkle with salt. Cut the tomatoes crosswise into 5 mm (1/4 in.) rounds, and chop up 1/4 of the tomatoes further to use for the meat sauce.
Heat cooking oil in a pan, then add the beef and onions and saute. When the color of the meat changes, add the chopped tomatoes (1) and cook for 2-3 minutes. Season with (A) to make the meat sauce.
Lightly oil heat-resistant dishes with salad oil. Drain the eggplants and tomatoes (1) by placing them on kitchen paper, and then pile them onto the dishes. Cover with meat sauce and cheese, and sprinkle with parsley. Bake in an oven preheated to 200 C (390 F) for 10 minutes.

Cooking Basics

Tomatoes - rounds

Use the tip of the knife to remove the tomato stem, and slice at consistent widths from end to end.

Onions - finely chopped

Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.