No frying! The eggplants that drive everyone crazy, the best I’ve ever prepared!

salt and pepper
Minced meat (300 g)
sweet peppers
Cumin, ginger, coriander
Tomato puree (250 g)
150 ml water
For the surface:

Mozzarella (150 g)
Parmesan (60 g)
Dried oregano
olive oil
Preparation:
Cut the aubergines into slices about 1 cm thick.
Arrange the slices on a baking sheet and brush with olive oil.
Season with salt, garlic powder, pepper, paprika and dried oregano.
Bake at 180°C for 20 minutes or until the aubergines are soft.