Baked Cheese Covered Eggplant and Tomatoes
Ingredients(Servings: 4)
Directions
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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.
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Heat salad 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.
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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.
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