Slice the eggplant into 5mm thick rounds.

Heat salad oil in a pan and cook ground meat over medium-low heat until browned.

Add the eggplant and cook until softened.

Add ketchup, salt, and pepper, and cook for 3 minutes to make the eggplant meat mixture.

In another pan, melt half the butter (10g) over low heat, place one slice of bread, and layer with the eggplant meat mixture and cheese. Top with another slice of bread.

Cook the sandwich over low heat, pressing down with a spatula, until golden brown. Flip, add the remaining butter (10g), and cook the other side.