Eggplant baked with Cheese Crust with Meatballs

For meatballs and eggplants, go with couscous or bulgur, boiled with a pinch of dry mint and seasoned with olive oil.

Ingredients

• 6 large eggplants
• 600 g mixed minced meat (beef-lamb-pork)
• 2 medium potatoes
• 3 large onions
• 6 cloves of garlic
• 2 large tomatoes
• 350 g tomato sauce with basil
• 200 g grated parmesan
• olive oil
• salt, freshly ground black pepper

Directions

1. Preheat oven to 200 ° C. Cut the eggplants lengthwise into three parts, brush with oil, salt, place on a baking sheet lined with parchment and bake, 15 minutes. Slice across into 3cm pieces.
2. For the meatballs, peel the potatoes, finely grate, mix with the minced meat, salt and pepper, add 2 tbsp. l. butter, stir.
3. Peel the onion and garlic and chop finely. Fry in oil, 7 minutes. Add half of this mass to the meatball mince and mix thoroughly.
4. Chop the tomatoes finely, add to the remaining onion and garlic, cook over high heat for 5 minutes. Add tomato sauce and 100 ml water, bring to a boil, season with salt and pepper. Place the sauce in a baking dish.
5. Roll with your oiled hands into plum-sized meatballs. Place the meatballs in the sauce and place the eggplant slices in between. Cover with foil, place in the oven for 30 minutes. Then remove the foil, cover the eggplant and meatballs with the grated cheese and return to the oven until a cheese crust forms. Serve very hot.