Preparation:
Brown the meat and onion in some olive oil. When well-browned, add water, tomato paste, parsley, butter, and salt and pepper and let it simmer on low for 1 hour or more, until sauce is thickened. In the meantime, peel and cut lengthwise the eggplants in 1/4" thick slices.
Sauté in olive oil to a golden brown. Add 2 tbs bread crumbs to the meat sauce and mix well. Butter a baking dish well and sprinkle with some bread crumbs.
Place 1/2 of eggplant slices in the dish, and spread 1/2 of the meat sauce on top - repeat. Pour eggs on top and spread evenly. Sprinkle with cheese and bread crumbs and bake at 350F for 1/2 hour or until golden.
Serve with cheese sauce, if you want - I usually don't |
