Start by peeling the eggplants and slicing them into rounds about 1/2 inch thick. Pat them dry with a paper towel to remove any excess moisture. Heat the oil in a large skillet or frying pan over medium high heat. Once the oil is hot, add the eggplants fry them until they are golden brown and tender, turning them as needed. This should take about 3-4 minutes per side. Remove the fried eggplants and place them on paper towels to drain excess oil.
In a separate pot or saucepan, heat a little oil over medium heat. Add the finely chopped onion and garlic to sauté until it becomes translucent and slightly golden. Add the ground beef to the pot and cook it until it's browned and well-cooked. Break the meat into smaller pieces as it cooks. Add the diced tomatoes to the pot and cook for about 5 minutes until they start to soften.
Season the meat mixture with ground black pepper, red pepper flakes, and salt. Stir well to evenly distribute the spices.
Arrange the fried eggplant slices in a baking or a casserole dish.
Evenly spread the meat mixture over the eggplant slices in the dish.
In a small bowl, mix the tomato paste with 1.5 cups of water until well combined. Be careful not to make it too watery.Pour the tomato paste and water mixture over the eggplants and meat in the baking dish.
Preheat your oven to 350 degrees Fahrenheit (180 Celsius), cover the baking dish with foil and bake in the preheated oven for about 25-30 minutes or until the dish is heated through and the flavors meld together.
Top with fresh chopped parsley and enjoy!
