Ingredients

For the Eggplant:

• 2 eggplants, sliced into 0.4-inch thick rounds
• Olive oil for brushing
• Salt, garlic powder, black pepper, sweet paprika, and oregano for seasoning

For the Filling:

• 1 onion, finely diced
• 2 bell peppers, finely diced
• 2 cloves garlic, minced
• 0.7 lb (320 g) ground beef
• Ground cumin, ginger, and coriander
• Fresh parsley, chopped
• 8.8 oz (250 g) crushed tomatoes
• 2/3 cup (160 ml) water

For the Topping:

• 5.3 oz (150 g) shredded mozzarella cheese
• Grated Parmesan cheese

Directions

Prepare the Eggplant:

• Preheat your oven to 356°F (180°C).
• Brush both sides of the eggplant slices with olive oil and season with salt, garlic powder, black pepper, sweet paprika, and oregano.
• Arrange the slices on a baking sheet and bake for 20 minutes until tender.

Cook the Meat Filling:

• In a large skillet, heat a little olive oil and sauté the onion until translucent.
• Add the diced bell peppers and minced garlic, then stir in the ground beef.
• Season with cumin, ginger, and coriander.
• Once the meat is fully cooked, mix in the fresh parsley, crushed tomatoes, and water.
• Let the mixture simmer until the sauce thickens.

Assemble the Dish:

• In a baking dish, layer the eggplant slices, then add a generous amount of the meat filling on top.
• Sprinkle with shredded mozzarella and grated Parmesan cheese.

Bake:

• Return the assembled dish to the oven and bake for another 15 minutes, or until the cheese is melted and golden brown.