Eggplant Meat Sauce Gratin with Crispy Bread and Cheese

Steps

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1. 1
   Cut the eggplant into your preferred size; soak in water or drizzle with a little oil to prevent browning.
   ▶ ≈0:24
2. 2
   Chop the onion and garlic, and break the white shimeji mushrooms into small pieces.
   ▶ ≈0:54
3. 3
   Heat the pan and quickly stir-fry the eggplant, then remove it to keep its texture, setting it aside.
   ▶ ≈1:36
4. 4
   Tilt the pan, add a little oil, sauté the garlic until fragrant, then add the onion and shimeji mushrooms and cook until golden and aromatic.
   ▶ ≈1:54
5. 5
   Push the sautéed vegetables to the side of the pan, place the ground beef in the cleared space, and let it sear undisturbed until golden before flipping to brown both sides.
   ▶ ≈2:24
6. 6
   Break up the beef and mix it with the vegetables, then pour in the red wine for extra aroma.
   ▶ ≈2:56
7. 7
   Add the water, reduce to low heat, and simmer until the eggplant reaches your desired softness, returning the reserved eggplant to the pan.
   ▶ ≈3:28
8. 8
   Turn off the heat and add the Hayashi rice sauce cubes, letting them melt slowly; then turn the heat back on and simmer until the sauce thickens, season with salt and black pepper, and turn off the heat.
   ▶ ≈3:40
9. 9
   In another pan, melt plenty of butter and pan-fry the bread until crisp outside and soft inside.
   ▶ ≈4:16
10. 10
    Place the fried bread into an oven-safe dish and ladle the eggplant meat sauce over it.
    ▶ ≈5:00
11. 11
    Top generously with pizza cheese and bake until the surface turns golden brown.
    ▶ ≈5:26
12. 12
    Sprinkle with chopped parsley after baking and enjoy the crispy, soft, rich gratin toast while hot.
    ▶ ≈5:50