2 big eggplants (peeled)
1 chopped onion
2 chopped garlic cloves
2 whole cans crushed tomato
1 pound ground beef
oil and butter
Cut the eggplant into slices.
Put them in a stainer and mix with a table spoon of salt leave for 3 hrs.
Fry the eggplant in oil till turn to brown color.
In a saucepan melt the butter over medium heat, add the onion garlic and the beef.
Cook for 10min stirring to break up the meat.
Then add the crushed tomato, salt and pepper. Bring to boil for 10min.
Get a baking dish.
Put in layer the fried eggplant the meat-tomato mixture.
Cover top with the remaining meat-tomato mixture.
Bake for about 45min (at 375°).