Eggplant mousakka

Eggplant mousakka is a very common dish during the summer months in Turkey. It is usually served as a main dish for lunch or supper with pilaf (rice) and cacik (cucumer/yogurt salad).And is one of my favorite dish.I will give the original recipe but i make some changes while im cooking.

6 medium size eggplant
3 1/2 tablespoons olive oil
(250 g) ground meat
2 small size onions
2 medium size tomatoes
2 tsp tomato paste
2 tsp sea salt
1/4 tsp freshly ground black pepper
1/2 cup water
2-3 sprigs parsley

Pare eggplants in strips and cut into 1 cm thick slices(i prefer to cut in small pieces cos its more easy to serve and eat) Brown lightly in oil in a non-stick pan until lightly browned on both sides. Remove from pan, reserving oil. Layer eggplants in a shallow pan.Add ground meat and finely chopped onions to oil left in pan; stir. Brown for 8-10 minutes or until meat is crumbly; drain.Stir in 1 diced tomato, tomato paste, salt and pepper. Cover and simmer for 4-5 minutes. Add water, mixing well. Bring to boil.Pour mixture over eggplants and spread. Top with sliced tomato. Cover and simmer for 15-20 minutes (or bake in a moderate oven for 15 minutes) until tender.Remove from heat. Garnish with parsley leaves before serving. Serve hot.