Cut the eggplant lengthwise into ½ inch/ 1 cm thick slices and place them on a baking sheet lined with parchment paper.
In a small bowl mix, the olive oil, paprika, salt, and garlic powder. Coat the eggplant on both sides with this mixture, then bake in a preheated oven for 30 minutes at 400F/200C, until soft and golden.
Heat up a nonstick skillet with a splash of olive oil, sauté the onion until caramelized. Add in the ground beef and cook, stirring occasionally until almost done. Now add in the diced red bell pepper, onion powder, garlic powder, smoked paprika, Himalayan sea salt. Stir to combine and let it simmer for 5 minutes. Add in 1 tablespoon of tomato puree and let it simmer for another 5 minutes. Grab a baking dish and start layering the fully cooked eggplant upright, make sure they are leaning over the edge so a small piece of the eggplant is hanging over the baking dish, and overlay them slightly. Add a couple of pieces of eggplant to the bottom of the baking dish.
Start layering the casserole, first the sliced tomatoes, then the cooked meat, and lastly the shredded mozzarella. Now push the remaining eggplant that is hanging over the edge of the baking dish over shredded cheese and place a couple more slices of eggplant on top, closing the eggplant casserole.
Coat the top with the remaining oil mixture and bake in a preheated oven for 30 minutes at 400F/200C.
Remove from the heat and let it cool slightly before cutting this delicious eggplant casserole.
Plate and sprinkle some fresh parsley on top.
Enjoy and Love Your Pure Plate.
