Directions:
Cut the eggplants into slices approximately 1 cm thick.
Place the slices on a baking sheet and brush with olive oil.
Season with salt, garlic powder, pepper, paprika and dried oregano.
Bake at 180°C for 20 minutes or until the eggplants are tender.
Stuffed:
In a frying pan, sauté the onion in olive oil.
Add the peppers, garlic, salt and pepper, and cook for 5 minutes.
Add the minced meat, sweet paprika, cumin, ginger and coriander. Cook for 6-7 minutes.
Add parsley, tomato puree and water. Cook for 10-15 minutes.
Cooking:
Place the filling on the eggplant slices.
Top with mozzarella, parmesan cheese and sprinkle with dried oregano.
Bake at 180°C for 15 minutes or until the cheese is golden.
I await your comments! Enjoy!
