Ah ! Eggplant again ! How about a different preparation? A lasagne type cassarole this time , prep ahead to be later baked.
Make up a quick batch of dough, eggs , flour and salt pulsed in a food processor, kneaded and let rest.
Peel and slice horizontally the egg plants (2 medium, )about 1/4 inch thick, sandwich between layers of paper towel after salting o both sides, apply weight and let stand about 30 minutes. Rinse with plain water.
Tomato sauce already prepared. Cook ground beef, also canned red beans to bulk up the cassarole.
My cheese will be the typical store b ought sliced mozzarella
.
Ready? Oops ! roll out the pasta dough also.
Assemble the layer as you see fit to vary the ingredients, on the fly measurements, so amounts will dictate the layers.
Ok , done , to the fridge for baking tomorrow.
Now the finished product, It was just the right consistency, not overly juicy, easily sliced.
Thin pasta and meat, red beans, eggplant throughout. Minimal sauce and cheese.
Excellent when cool or even cold from the fridge.
Metro Blog 
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