Preparation

Peel the eggplants, pierce with a fork and soak in salt water for a few minutes. Drain well and fry. Reserve.

Filling:
Season the meat with garlic, salt and pepper. Sauté in butter until fried. At this point, place the thinly sliced ​​onion long. Let it brown well. Arrange the dish with the fried eggplants, cut it in half and stuff it with the meat. Cover with a juicy tomato sauce, grated cheese and place in the oven when serving.

Ingredients

  • 6 large peeled and fried large eggplants
  • Water, salt and oil for frying
  • Grated cheese plate to taste
  • Tomato sauces
  • Filling:
  • 2 tablespoons butter
  • Salt and pepper to taste
  • 1 kilo of ground beef
  • 4 large onions
  • 4 cloves of garlic