aubergine

300 grams

tomato

100g

onion

30 grams

Chopped meat

100g

condiments

Cooking wine

Proper amount

salt

Proper amount

ketchup

Proper amount

garlic

Proper amount

Oregano leaf

Proper amount

Broken cheese

Proper amount

step

1. Slice eggplant and soak in salt water; Marinate the meat stuffing with cooking wine 10 minute, and shred the onion;

2. Dice tomatoes and shred cheese;

3. After the oil is hot, add the garlic slices, stir-fry until fragrant, add the shredded onion, stir-fry for half a minute, then add the minced meat, and keep stirring until the minced meat changes color;

4. After the shredded onion becomes soft, add diced tomatoes, stir-fry until the tomatoes are soup, turn to low heat, add oregano leaves and tomato sauce, and cook for 10 minute, while avoiding the pot;

5. Add eggplant slices, stir fry evenly, continue to cook on low heat until the eggplant is soft and rotten, and add a little salt to taste when taking out the pot.

6. Put the prepared eggplant into a baking bowl;

7. Spread shredded cheese on the surface and bake in a 200-degree oven for 20-25 minutes.