Steps

1. In a microwave-safe bowl, combine mixed ground meat 100g, Cooking Sake (Rice Wine) 1 tbsp, All-purpose flour 1 tsp, Ketchup 1 tbsp, Worcestershire Sauce 1/2 tbsp, Sugar 1 tsp, and Granulated Consomme 1/2 tsp. Mix well.
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2. Cover the mixture with plastic wrap and microwave at 600W for 2 minutes.
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3. After microwaving, break apart any raw meat parts and mix everything together.
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4. Trim the stem off 1 large eggplant (approx. 150g) and cut it in half lengthwise.
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5. Place the cut eggplant halves on a microwave-safe plate, cover with plastic wrap, and microwave at 600W for 3 minutes.
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6. Prepare a piece of aluminum foil, slightly larger than the microwaved eggplant, and fold the edges to create a tray shape to prevent any liquid from spilling.
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7. Transfer the microwaved eggplant to the aluminum foil tray.
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8. Make a cut down the center of each eggplant half and open it up. This is the key! Cutting and opening the eggplant allows the topping to be placed easily, helps the flavors penetrate the eggplant, and increases the surface area, making even half an eggplant feel substantial and filling.
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9. Spread the cooked meat mixture evenly over the opened eggplant halves.
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10. Once the meat mixture is spread, sprinkle mixed cheese (to taste) over the top.
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11. After sprinkling the cheese, bake in a toaster or broiler until the cheese is golden brown and crispy. This is the key! Adding all-purpose flour to the meat mixture helps the juices from the ground meat thicken, making the mixture more cohesive.
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12. Once browned, carefully remove from the heat, being mindful of burns.
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13. For a touch of color, garnish with dried parsley if desired before serving.
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