Cut all the vegetables into rings (the eggplants lengthwise). In hot oil, sauté the onion, add minced meat with salt and black pepper.
The top has to have eggplants. Sprinkle the dish with plenty of parsley and put it to bake in a moderate oven. As soon as you remove it from the oven, sprinkle it with some sliced cheese and put it back for 5 minutes to get a golden tan.