|10 min||45 min||4|
|250 gm||Beef, ground, lean (minced)|
|1 dash||Black pepper (to taste)|
|3 clove(s)||Garlic (cut in thin leaves)|
|3 tbsp||Olive oil|
|2 tbsp||Parmesan cheese, grated (to taste)|
|2 tbsp||Parsley, fresh (leaves)|
|1/2 cup||Tomatoes, canned, stewed|
|1 dash||Salt (to taste)|
|3 medium pepper(s)||Green bell pepper (cut in circles or half circles)|
|1 medium||Yellow onion (finely chopped)|
Cut the eggplant horizontally or vertically in 4-7 mm thick. Brush both sides with olive oil, arrange on a baking sheet or aluminium foil, not overlapping and bake at 200°C for 10-15 minutes, until they soften.
While the eggplant is baking, make the minced meat filling. Heat oil in a pan and add the onion. When it starts to soften, add the minced meat and stir while it browns. Add the peppers, okra, 1/2 teaspoon salt (or to taste), black pepper and paprika.
Chop whole tomatoes and add to the meat. Cook until the water evaporates, or add a little water if they are dry. Add the garlic and parsley when you are satisfied with the consistency of the filling.
In an oiled baking pan arrange half of the eggplants in a single layer. Spread half of the meat filling. Repeat with one more layer of eggplant and then spread the rest of the filling. Sprinkle with grated cheese and bake at 200°C for 15-20 minutes or until the cheese is melted and golden.