• Cut both ends of the eggplant. Stand vegetable on bottom end and slide the knife between the skin and the meat of the eggplant peeling a the skin off the vegetable.
• Cut the eggplant while standing up on its bottom into ¼-inch thick slices. Place the slices of eggplant on a baking sheet set up with a cooling rack. Sprinkle salt over both sides of the eggplant and allow the eggplant to render it’s moisture. 
• While waiting for the eggplant begin cooking the meat filling. Heat a saute pan or skillet. Once hot add olive oil. Allow the oil to warm up, then add onions. Cook onions until soft.
• Add a table spoon of garlic paste, to the onions. Sauté quickly and add ground meat. Add adobo and paprika. Cook through until meat has no pink meat.
• Add sliced olives, and a tomato paste. Mix paste thoroughly into meat. Add a splash of beef broth to keep the meat moist but not soggy or soupy. Let meat rest and set aside.
• Heat about an inch to inch and a half of oil in a deep frying pan. While the oil heats up dab dry the eggplant with paper towels.
• Drop a few eggplants into the oil to par fry them. We are looking for a golden color, but not cooked all the way through.
• Remove the eggplants and set on paper towel lined plate. Continue frying the rest of the eggplant until all the eggplant is par cooked.

To Assemble Meat Pie

• To assemble the meat pie coat a cake pan or cast iron skillet with a small amount of butter. Line eggplant on the bottom of the pan and then up the sides of the pan. Feel free to cut the slices of eggplant into smaller slices to that pieces fit better, but keep wider pieces for both the bottom and top of the pie.
• Arrange with Swiss cheese on top f the eggplant. Once the cheese melts it will bind with the eggplant at the bottom. Sealing any openings left out by the organic shape of the eggplant. You may also brush egg wash on to the eggplant sides as well as the cheese.
• Dump the cooked ground meat into the lined pan. Allow about half inch to the top of the pan empty to give room to the cheese, eggs if using, and eggplant. If any left over meat is left, reserve to make a delicious meat sauce on a later day.
• If you choose to add the hard boiled eggs, add them over the ground meat. Otherwise, line the meat with sliced Swiss cheese. Cover the cheese with rest of seared eggplant and brush eggplants with rest of eggwash.
• Bake in oven for about 20 minutes. Allow dish to rest for about 10 minutes cut and serve. You may cut it into pie slices or you may cut it into squares which could render nine to 16 slices depending on the cuts.