Eggplant casserole with minced meat

Thoroughly wash the eggplants, then cut them into beautiful circles. We heat olive oil in a frying pan and fry our eggplants in it on both sides, having previously salted and peppered them. Eggplants should become gently golden, and a pleasant aroma should go through the kitchen. Spread all the eggplants on a paper towel with a spatula so that the excess oil is absorbed into it. In the remaining oil, we begin to fry minced meat, which already contains: crushed garlic, pepper, salt, dry spices and fresh chopped herbs. Tomato puree, which in Italy is called passata, is added to the minced meat and stewed together until the whole mass boils. In any suitable form (do not forget to lubricate it with oil), we put a layer of eggplants on the bottom, cover them with a layer of minced meat. From above, we scatter the basil leaves picked by our hands. Again we put a layer of eggplant, and on it – minced meat and basil leaves. We do this until all the products run out (or there will be no space left in the form). The top layer should be cheese – mozzarella comes here in the form of small slices. In the oven, such food should be baked for twenty minutes.