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INGREDIENTS NEEDED:

• 2 medium size black eggplants, peeled, sliced
• 500 g of ground beef or your favorite meat
• 1 large onion diced
• 4 cups of crushed tomato ( 1 large can)
• 1 tbsp of chopped garlic
• ½ cup of chopped parsley
• 4 cups of water
• 2 tbsp of oil cooking oil
• 2-4 tbsp of olive oil for brushing eggplant
• 1 tsp  black pepper
• 1 tbsp of dried basil
• 1tsp of red chili pepper flakes
• ½ tsp  all spice
• 1 ½ tsp salt

PREPARATION:

• Peel the skin of the eggplants and slice into 1cm thickness.  Brush with olive oil and place in oven on 350 for 15 minutes.  Remove and set aside.
• In a pot, sauté onion and garlic in cooking oil until lightly golden about 1-2 minutes on medium heat. Add meat and cook until done.
• Add crushed tomato, water, salt, black pepper, red pepper flakes, basil and half of the chopped parsley and mix thoroughly.
• Cook for 5-10 minutes and remove from heat.  In lasagna tray, put 1 layer of eggplant followed by 1 layer of the meat sauce and repeat until done.
• Cover in foil and cook in 350 degree oven for 45 minutes or until eggplant is fork tender.
• Remove from oven and sprinkle with the remaining chopped parsley.
• Serve hot with your favorite rice ( white basmati or Lebanese style rice)