1. Eggplant peeled and set aside
2. Cut into strips with a horizontal and vertical knife
3. Sprinkle cornstarch evenly
4. Fry in the frying pan until the skin is crispy
5. After the two eggplants are fried, take them out and set aside
6. Make a sauce, add diced onion and minced garlic to the pot and fry until fragrant, add the minced meat and fry until the color changes, then add tomato sauce, sugar, salt and half a bowl of water
7. After boiling, make a thin slice
8. Pour it on the eggplant and it's OK
