1. Preheat the oven:
Preheat the oven to 350°F (180°C).
2. Prepare the Eggplants:
Place the eggplant halved on a baking tray.
Drizzle 2 tablespoons of olive oil over the eggplant slices.
Season with salt, garlic powder, pepper, sweet paprika, and dried oregano.

3. Bake the Eggplants:
Bake the seasoned eggplant slices in the preheated oven for 20 minutes.
4. Prepare the Filling:
In a pan, heat 2 tablespoons of olive oil.
Sauté diced onions until translucent.
Add diced bell peppers and cook until golden brown (about 5 minutes).
Season with salt, pepper, and minced garlic.

Add ground meat, sweet paprika, ginger, cumin, and coriander.
Cook for 6-7 minutes until the meat is browned.
Stir in chopped parsley and tomato paste.
Pour in water and simmer for 10 minutes.
Let the filling cook for an additional 10-15 minutes until flavors meld.

5. Assemble and Bake:
Remove the baked eggplant slices from the oven.
Place a spoonful of the prepared filling onto each slice.
Sprinkle shredded mozzarella and grated parmesan cheese over the filling.
Add additional parmesan cheese and dried oregano for extra flavor.
Bake in the preheated oven for 15 minutes or until the cheese is melted and bubbly.

6. Serve:
Once baked, remove from the oven.
Garnish with fresh parsley or basil if desired.
Serve hot and enjoy your delicious stuffed eggplants!
Bon appétit les amis!