Preheat the oven to 180°C (350°F)

Peel the eggplants in alternating stripes and cut into 1-1½ cm thick rounds

Brush the eggplant slices with olive oil and sprinkle with coarse salt

Bake the eggplant slices on a tray for 20 min until soft and lightly golden

In a pan, sauté the onions until lightly golden, being careful not to overcook

Add the ground beef to the onions and cook until browned

Stir in the crushed tomatoes, salt, pepper, and paprika. Simmer until the sauce reduces

In a baking dish, layer half of the eggplant, then the meat mixture, followed by another layer of eggplant. Finish with the remaining meat mixture

Garnish the top with tomato and bell pepper slices

Bake in the preheated oven for 30-35 min until the top is browned and the eggplant is tender