Onions finely cut and fry in olive oil.

Carrots cut small cubes and add to the frying pan to the onions.

Celery also finely chop and sauté with the carrots and onions.

Meat or finely chop them in a meat grinder. Add the pan to the vegetables. All fry on low heat, stirring occasionally.

Tomatoes puree them in a food processor.

Pour the tomato mixture into the pan to the meat and vegetables. Add salt to taste, pepper, add 1 tsp sugar. Cook for about 30 minutes.

Get here is meat stew.

Eggplant peel and cut into rings thickness of about 1 cm Soaked in cold water for 10 minutes, in this case, they will not be abundant to absorb vegetable oil during frying.

Fry the eggplant in olive (vegetable) oil and dry on a napkin.

Next on the bottom of the pot put a small amount of meat stew and cover with layer of eggplant. Then again, beef stew, cheese, cut into thin slices. Eggs, beat with a whisk and pour over the cheese (to distribute the amount of egg mixture in the pots about the same), put a few Basil leaves and sprinkle with grated Parmesan cheese. We put our pots in a preheated 180*C oven for about 30 minutes. For 5 minutes until ready to open the lid of the pot, the dish is lightly browned. Remove our dish from the oven, allow to rest for 10-15 minutes and serve.