Instructions
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1
Trim and peel the eggplant in a zebra pattern, slice lengthwise into thin planks, sprinkle both sides with salt, and set aside for 5 to 10 minutes to draw out excess moisture.
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2
Pat the eggplant slices thoroughly dry with paper towels, transfer them onto a parchment-lined baking sheet, brush both sides with olive oil, and bake at 350°F (180°C) until tender and golden.
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3
Finely dice the red, yellow, and orange bell peppers, slice the green onions, finely mince the onion, and grate the carrot.
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4
Heat 2 tbsp olive oil in a pan over medium heat, add the minced meat, and cook, breaking it apart, until browned and liquid evaporates.
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5
Stir in black pepper, oregano, paprika, and coriander, then add the minced onion, grated carrot, and diced bell peppers, cooking for 2 minutes.
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6
Add the green onions and tomato sauce, season with salt to taste, cover and simmer for 2 minutes, then remove from heat and fold in half of the chopped parsley.
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7
In a small bowl, mix together the 100 g grated cheese, cream cheese, a pinch of chopped parsley, and a pinch of salt and black pepper.
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8
Grease a baking dish with oil, then layer roasted eggplant slices, half of the meat sauce, another layer of eggplant, the cream cheese mixture, another layer of eggplant, and the remaining meat sauce.
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9
Top with shredded mozzarella cheese, sliced cherry tomatoes, and a sprinkle of chopped parsley.
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10
Bake in a preheated oven at 350°F (180°C) for 20 to 25 minutes until the cheese is bubbling and golden brown, then let rest for 5 minutes before serving.
