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Preheat your oven to 356°F (180°C).
Brush both sides of the eggplant slices with olive oil and season with salt, garlic powder, black pepper, sweet paprika, and oregano.
Arrange the slices on a baking sheet and bake for 20 minutes until tender.
In a large skillet, heat a little olive oil and sauté the onion until translucent.
Add the diced bell peppers and minced garlic, then stir in the ground beef.
Season with cumin, ginger, and coriander.
Once the meat is fully cooked, mix in the fresh parsley, crushed tomatoes, and water.
Let the mixture simmer until the sauce thickens.
In a baking dish, layer the eggplant slices, then add a generous amount of the meat filling on top.
Sprinkle with shredded mozzarella and grated Parmesan cheese.
Return the assembled dish to the oven and bake for another 15 minutes, or until the cheese is melted and golden brown.