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Thinly slice the eggplant, salt it, and let it rest under a weight for one hour.
Meanwhile, heat oil in a pan and sauté the onion, bell pepper, and garlic. Transfer to a bowl. Add the meat and more oil, if necessary, to pan and cook until no pink remains. Add onion mixture, tomato paste, tomatoes and basil to pan. Season with salt and pepper and cook for another 10 minutes. Transfer back to bowl.
Wipe out pan and return to heat. Beat the eggs with yogurt, salt, pepper, paprika, oregano, and hot sauce, if using. Dip the eggplant slices in and cook for 2 minutes per side.
Assemble the small lasagna by alternating layers of eggplant, meat sauce, and mozzarella, then broil for 10 minutes.