How to make
The eggplants are washed well and cut into circles of 0.6″ (1.5 cm).
Salt each piece and leave for about 30 minutes for the juice to come out of them.
We divide the onion in two - one part of it is finely chopped and added to the minced meat, and the other part is diced for the sauce.
We prepare the sauce by cutting all the vegetables - tomato, pepper, carrot and 1/2 onion into small cubes and stewing in a pan for about 5-6 minutes.
Season with the spices and add the tomato puree. Our sauce is ready.
We take a suitable tray, spread it with oil and arrange the dried pieces of eggplant, putting the grated cheese that we mixed with the onion and a little salt and black pepper between each piece. That way we arrange, by sticking the pieces of eggplant with the minced meat.
Pour the sauce on top and put the eggplants with tomato sauce to bake in a preheated oven at 360°F (180°C) for about 45-50 minutes - until ready.
If desired, we can sprinkle the eggplant with minced meat and tomatoes with spring onions and finely chopped garlic after removing from the oven.
Enjoy!
