Eggplant Musakka

Wash the eggplants, partially peel them in strips, cut into rounds about 1 cm thick and soak in salted water for 20 minutes. Drain and pat the slices thoroughly dry.

Heat frying oil in a wide skillet. Fry the eggplant in batches until lightly golden on both sides, then transfer to paper towels to drain off excess oil.

In another skillet, heat the olive oil, add the finely chopped onion and sauté until translucent. Add the ground beef and cook for 8–10 minutes, breaking up any lumps, until the meat browns and the liquid evaporates.

Add the chopped green pepper and minced garlic, stir and cook for 2 minutes. Stir in the tomato paste and chopped tomatoes, season with salt and black pepper.

Pour in the hot water, bring the sauce to a boil and simmer for 5–10 minutes until it thickens slightly.

Arrange the fried eggplant in a baking dish, spread the meat sauce evenly over the top without stirring, so as not to break up the slices. Cover the dish with foil and bake at 180°C for 20–25 minutes.

Remove the foil, sprinkle the finished dish with chopped parsley, let it rest for 5 minutes and serve hot.