Drain the tomato juice and save it. Tomatoes wipe through a sieve.
In a saucepan or saucepan with a thick bottom, heat the oil, add finely chopped onions and cook for 8-10 minutes until it becomes transparent. When the onion softens add mashed tomatoes, crushed garlic and spices, salt and pepper to taste. Stir. Loosely cover and cook on low heat for at least 30 minutes, stirring occasionally and adding the drained tomato juice if the sauce will thicken strongly. This sauce can be prepared in advance and stored in the refrigerator or freeze.
The remnants of ready meat and ham (brisket) pull off in a meat grinder.
In a frying pan, heat the oil and fry the chopped onion, stirring for 8-10 minutes until soft. Add heat and lightly brown the onion for a couple of minutes. Add meat, crushed garlic and seasonings, mix broth with starch and pour into a frying pan. Cook on low heat for 2-3 minutes to mix the flavors of the ingredients. When cool, add the egg and chopped parsley.
Wash the eggplant, cut the tail and cut into 2-4 pieces depending on the size of the eggplant. Then cut them into slices 1 cm thick. Blanch in boiling salted water for 2 minutes, remove with a slotted spoon and Pat with a paper towel. Fry in pieces in a pan with heated vegetable oil for 30 seconds on each side.
Form grease with vegetable oil and layers to lay out first eggplant.
Then a layer of minced meat with onions.
And tomato sauce on top.
Sprinkle with grated cheese. Layers repeat.
Top sprinkle with a mixture of bread crumbs and cheese. Cover the form with foil and put in a preheated 180 C oven. Bake for 30 minutes, then remove the foil and bake for another 10 minutes to brown the top.