(Sephardic Eggplant and Meat Casserole)
2 medium eggplants (about 1 1/2 lb. each) peeled and cut crosswise into 1/2 inch thick.
About 2 tbs. Kosher salt.
Olive or vegetable oil for frying
1 medium yellow onion, chopped (about 1/2 cup)
3 tbs. olive or vegetable oil
1 clove garlic, minced
1 lb. ground beef or lamb
2 large eggs, lightly beaten
1/2 cup chopped fresh parsley
About 1 tsp. salt
ground black pepper to taste
Place the eggplant in a colander. Sprinkle with the Kosher salt and let stand for 1 hour. Rinse the the eggplant slices with water and press between several layers of paper towels until it feels firm.
Preheat oven to 350 degrees F. Grease a 13" x 9" baking dish.
Heat a thin layer of oil in a large skillet over medium heat. In batches, lightly brown the eggplant sliceson both sides, 2 to 3 minutes per side. Set aside.
To make the meat filling, heat the3 tbs.of oil .Place the oil in a large skillet over medium heat. Add the onion and and garlic and saute until soft and translucent, 5 to 10 minutes. Add the meat and cook, stirring frequently until the meat loses its red color, about 5 minutes. Drain off the excess fat. Remove from the heat and stir in the eggs, parsely, salt and pepper.
Arrange alternate layers of the eggplant and meat in the prepared dish., beginning and ending with the eggplant.
Bake until golden brown and heated through about 45 minutes. Let the casserole stand for10 minutes before slicing.