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 pan, brown the onion in the olive oil.
Add the paprika, garlic, salt and pepper and cook for 5 minutes.
Add the ground beef, paprika, cumin, ginger and coriander. Cook 6 to 7 minutes.
Add the parsley, tomato puree and water. Leave to cook for 10-15 minutes.
Cook:
Arrange the filling on the eggplant slices.
Top with mozzarella and parmesan and sprinkle with dried oregano.
Bake at 180°C for 15 minutes or until the cheese is golden brown.
Serve hot and enjoy these unfried eggplants which will delight even the most demanding palates. This recipe makes eggplant an irresistible and healthy option.
