Layered Eggplant and Minced Meat Casserole

Slice the eggplants and zucchini into rounds, salt them, and let sit for 15 minutes.

Pat the vegetables dry and sauté them using a minimal amount of oil. It's best to lightly dry out the eggplant without oil first so it absorbs less fat.

In a skillet, sauté the onion, add the garlic and minced meat, and cook until browned.

Pour in the tomatoes, season with salt, pepper, and spices, and simmer for 15 to 20 minutes.

Grease a baking dish and assemble in layers: vegetables, meat, and cheese, repeating for a couple of cycles.

Finish with a layer of cheese, cover with foil, and bake at 180°C (350°F) for 25 minutes.