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.