Cut the meat into bite-sized cubes (approx. 3 x 3 cm). Peel and finely chop or grate the onions. Heat the butter in a saucepan. Sauté the onions and the meat cubes in it for 10 minutes.
Rinse the tomatoes and blanch them briefly in hot water. Remove the skin and the stalks. Cut the tomatoes into small cubes and add to the meat. Add 2-3 cups of water, season with salt and season with pepper. Make the meat with the lid closed for 30-40 minutes. If necessary, add a little bit of water, so that at the end the meat is still swimming in a residual sauce.
In the meantime, preheat the oven to 180 °C.
Rinse the melanzane, put them in the oven and cook for 20 minutes. Then skin the melanzane and briefly rinse with cold water. Chop the melanzane very finely.
Melt the butter in a saucepan and color the flour in it. Add the melanzane and the cheese. Gradually add the milk and season with salt, pepper and paprika. Stir continuously and cook over medium heat for 10 minutes.
Place the meat on the center of a serving dish form, surround the outside with the eggplant puree and sprinkle everything together with the chopped parsley.