Prepare the Eggplants: Wash the eggplants thoroughly and cut them into round slices, about 1 cm thick.

Beat the Eggs: Crack the eggs into a bowl and beat them well with a fork. Set aside.

Chop the Vegetables: Finely chop the bell pepper, onion, and garlic cloves.

Fry the Eggplant Slices: Heat vegetable oil in a frying pan over medium heat. Dip each eggplant slice into the beaten eggs, ensuring they are fully coated, then fry them in the hot oil until golden brown on both sides. You may need to do this in batches to avoid overcrowding the pan. Once fried, remove them from the pan and set aside on a plate lined with paper towels to absorb excess oil.

Prepare the Tomato Sauce: In the same pan, add a little more oil if needed and sauté the chopped bell pepper, onion, and garlic until softened and fragrant. Add the finely crushed or grated tomatoes to the pan along with salt, black pepper, ground paprika, dried oregano, and ground ginger. Stir well to combine and let the mixture simmer for a few minutes until it thickens slightly.

Preheat the Oven: Preheat your oven to 180°C (350°F).

Assemble the Dish: Arrange half of the fried eggplant slices in a baking dish. Spoon half of the tomato mixture over the eggplant slices, then sprinkle half of the grated Mozzarella cheese over the top. Repeat the layers with the remaining eggplant slices, tomato mixture, and Mozzarella cheese.

Bake: Sprinkle the grated Parmesan cheese evenly over the top layer. Bake in the preheated oven for about 20-25 minutes or until the cheese is melted and bubbly.

Garnish and Serve: Once baked, garnish with freshly chopped parsley before serving.