Layered baked eggplants with a meat ragout

Cooking instructions

• 1.

  Wash the eggplants and cut them into long strips about one centimeter thick. Sprinkle with salt and let them rest for 10-15 minutes to draw out any bitterness. After that, rinse and pat them dry with a paper towel.

  
• 2.

  Place the eggplants on a baking sheet greased with oil. Season with salt to taste, drizzle with olive oil, and bake in the oven for 20 minutes at 180°C.

  
• 3.

  Heat olive oil in a pan over medium heat. Add the diced onion and sauté for about 3 minutes until softened. Then, add the minced garlic and cook for another couple of minutes.

  
• 4.

  Add the minced meat, stir it in, and cook until it's evenly browned.

  
• 5.

  Chop the tomatoes into cubes and add them to the pan. Season with salt and pepper to taste. Stir and simmer for 5-7 minutes.

  
• 6.

  Place a layer of eggplants in a baking dish. Then, evenly spread the meat ragout over it. Repeat the layers three times.

  
• 7.

  Top the dish with grated cheese and bake in the preheated oven at 180°C for about 25-30 minutes, or until the cheese is golden.

  
• 8.

  Let tthe dish to cool slightly before serving so the layers hold their shape better. Optionally, garnish with fresh herbs.