Steps

1. Add **diced eggplant 250g** and **vegetable oil 2 tbsp** to a frying pan. Heat over medium heat, coating the eggplant evenly with oil.
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2. Once the oil is absorbed, place the eggplant skin-side down and sear. (This is the trick!) Searing skin-side down prevents the eggplant from breaking apart easily.
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3. Once the eggplant is cooked through, remove it from the pan temporarily.
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4. In the same frying pan, add **minced onion 1/4 pc** and sauté until softened.
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5. When the onion is soft, add **ground meat 150g** and **shimeji mushrooms 1/2 bunch**, and continue to stir-fry.
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6. Lightly season the meat with **salt (to taste)** and **pepper (to taste)**.
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7. Once the meat is cooked, add **diced tomatoes 200g**, **granulated consommé 1 tbsp**, **tomato ketchup 1 tbsp**, **all-purpose soy sauce 1 tbsp**, and **grated garlic 1 tsp**. Stir everything together. (If you don't have all-purpose soy sauce, mentsuyu can be used as a substitute.)
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8. When the sauce starts to thicken, return the removed eggplant to the pan and mix everything together.
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9. After adding the eggplant, simmer over medium heat for 4-5 minutes, allowing some moisture to evaporate.
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10. Once the eggplant has absorbed the flavors well, level the mixture in the pan and sprinkle **mixed cheese 60g** on top.
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11. After sprinkling the cheese, reduce the heat to low, cover with a lid, and heat until the cheese is melted.
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12. Once the cheese is melted, turn off the heat and sprinkle **dried parsley (to taste)** on top to complete the dish.
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