Fried eggplant slices are layered with a tomato sauce made with ground beef, then baked. With a lightly browned top, this hearty casserole works for both everyday meals and entertaining.
Salt the sliced eggplant and let it sit for 15 minutes. Then pat it dry with paper towels.
Brown the eggplant slices on both sides in a little oil or in the oven.
Brown the ground beef with the onion and garlic. Add the grated tomato and tomato paste, then cook over low heat.
Arrange alternating layers of eggplant and beef filling in a baking dish, finishing with a layer of eggplant on top.
Bake in a preheated oven until the top is lightly browned. Let the casserole rest for a few minutes before serving.
Important: After slicing the eggplant, salt it and let it sit for 15 minutes; this removes bitterness and helps it absorb less oil when fried. Do not spread the beef filling too thickly between the layers, or the center may cook more slowly.
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