Slice the eggplants into thin rounds. Arrange them in a colander, sprinkle lightly with salt, and let sit for about 1 hour to remove excess moisture. Rinse well and pat completely dry with paper towels.

Warm the olive oil in a saucepan over medium heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until soft and translucent. Add the tomatoes and basil, season with salt and pepper, and simmer gently for 10–15 minutes. Set aside.

Id=”instruction-step-3″>3. Heat a skillet over medium-high heat. Add the ground meat, season with salt and pepper, and cook while breaking it apart until fully browned. Drain excess fat and set aside.

Id=”instruction-step-4″>4. Lightly coat the eggplant slices in flour, shaking off any excess. Heat the oil in a wide skillet over medium-high heat and fry the slices briefly on each side until lightly golden. Transfer to paper towels to drain.

Id=”instruction-step-5″>5. Preheat the oven to 350°F. Spread a small amount of tomato sauce in the bottom of an 11×8-inch baking dish.

=”instruction-step-6″>6. Layer eggplant slices, a sprinkle of grated cheese, some ground meat, mozzarella cubes, and a spoonful of sauce. Repeat layers until ingredients are used, saving about one-third of the sauce for the top.

=”instruction-step-7″>7. Spread the remaining tomato sauce evenly over the final layer. Finish with the remaining mozzarella and grated cheese.

=”instruction-step-8″>8. Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes, until the top is bubbly and lightly golden.

=”instruction-step-9″>9. Let the bake rest for 5 minutes before slicing and serving.