Ingredients * 1kg eggplant – be-tin-gan * 1/2 kg minced meat – lah-ma maf-roo-ma * 1 onion, chopped – ba-sal * 1 parsley chopped – ba'-doo-nis * 5 cloves garlic, crushed – tom * 4 tbsp tomato paste – sal-sa ta-ma-tam * 2 tbsp olive oil – zeit za-toon * corn oil – zeit dor-a * 3 tomatoes, diced – ta-ma-tam * 1 cup mozzarella, shredded – mod-za-rel-a * salt and pepper – malh and fel-fel
Directions * Peel and cut the eggplant into thin slices. Heat the corn oil until very hot and fry eggplant slices. Drain well. * Heat two teaspoons of corn oil in a medium sauce pan. Add the onion, minced meat, salt and pepper and stir over medium heat until meat is becomes brown. Set aside. * Heat the olive oil to a medium saucepan over medium heat. Add the garlic, tomatoes, tomato paste, parsley, salt and pepper. Add 1 cup of water and bring to a boil. Reduce the heat and simmer for 20 minutes. * Arrange the eggplant slices in a baking dish in a layer that covers the bottom of the dish. Pour the minced meat over the eggplant layer, covering it completely. * Pour the tomato sauce over dish and sprinkle the mozzarella cheese on the top. * Heat the oven to 200 C. Place the dish in the oven and bake until the cheese melts and the surface has turned golden. * Serve immediately.
