Layered baked eggplants with a meat ragout

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.

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.

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

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.

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

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.

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