Aubergine Stuffed Greek Style

Directions

1. Slice the aubergines into 1/2-inch thick slices and sprinkle proportionately with about 1 1/2 tbs salt. Arrange in a colander and allow the vegetables to drain for 1/2 hour. Rinse off and pat dry with paper towels. Heat a large frying pan and add in 2 Tbsp. of the oil. Saute/fry the meat, along with the onion, garlic, oregano and salt and pepper to taste. Cook till the meat is browned and the onions clear. Add in 1/2 c. of the tomato sauce and simmer for 15 min longer. Set aside. Pan-fry the aubergine slices in a bit of the extra virgin olive oil, reserving 1/2 c. oil for the final step. Brown on both sides. Place some of the meat mix between two slices of aubergine and arrange on an oiled baking sheet. Drizzle the top of each serving with the remaining tomato sauce. Top with the cheese and bake at 350 degrees till all is warm and very tender.
2. Comments: Prepared properly, aubergine is one of the most delicious vegetables I know.
3. This recipe makes a nice individual aubergine dish as each serving looks like a little pie.