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Bites Fil Beit: Betingan bel modzarela wel lahma mafrooma – Eggplant with mozzarella and minced meat
Published in Daily News Egypt on 20 - 06 - 2013

* 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

* 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.

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