Fried eggplant slices are layered with a ground beef and tomato sauce, then baked in the oven. Lightly browned on top, this layered dish is a hearty main course suitable for both everyday meals and guest tables.
Salt the sliced eggplant and let it sit for 15 minutes, then pat dry with paper towels.
Cook the eggplant slices in a little oil or in the oven until lightly browned on both sides.
Sauté the ground beef with onion and garlic, then add the grated tomato and tomato paste and cook over low heat.
Layer the eggplant and ground beef filling alternately in a baking dish, finishing with eggplant on top.
Bake in a preheated oven until the top is lightly browned, then let it rest a few minutes before serving.
Important: Salt the eggplant slices and let them rest for 15 minutes — this removes the bitterness and makes them absorb less oil when frying. Caution: Don't spread the ground meat filling too thick between the layers, otherwise the inside cooks slowly in the oven.
Pre-roasting the eggplants on a lightly oiled baking tray instead of frying them noticeably lightens the dish.
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