- Layer the bottom of the baking dish (diameter of mine is about 26cm = 10inches*) with slices of eggplant.
- Mix 2 lbs or just under a kilo of chopped/ground beef/chicken/turkey or a combination with a diced onion, tomato paste/concentrate, a couple of eggs and garlic.
- Spread the meat mixture on the eggplant, and then decorate with more eggplant slices and some sliced tomato.
- Bake in hot oven loosely covered with foil until you can see that the meat has moved from the edge of the pan, and liquid is visible, like a moat.
*Adjust quantity to the size of your baking dish.