Completely peel the eggplants. Cut them lengthwise into 1/2 cm. thick slices. Sprinkle with a soup; spoon of salt and let stand 1/2 hour.

Melt the butter in a frying pan. Brown the onion for 3 minutes. Add the ground meat, stir while cooking it for 5 minutes. Add a glass of broth or water and 2 chopped tomatoes. Cook for 20 minutes without a cover.

Wash the eggplants, squeeze out any excess water, and fry them for 1 minute on each side in oil.

On a buttered oven dish, place half the eggplants in a way that they slightly overlap each other.

Spread the meat over, and then a second layer of eggplants placed similarly to the first. Pour 2 glasses of broth or water over the dish, cover with tomato slices and bake for 25 - 30 minutes.