Prepare the Eggplant: Preheat your oven to 356°F (180°C).

Place eggplant slices on a baking tray. Brush both sides with olive oil and season with salt and black pepper.

In a skillet over medium heat, melt a small amount of unsalted butter. Fry the eggplant slices for about 2 minutes on each side, or until slightly softened and golden. Remove from heat and keep them on the baking tray.

Cook the Beef Mixture: In the same skillet, add a bit more olive oil and heat over medium heat.

Add chopped onion to the skillet and fry for about 2 minutes until translucent.

Stir in minced garlic and cook for another minute.

Add the ground beef to the skillet. Break it apart with a spatula and cook for 3-5 minutes until browned.

Mix in chopped yellow bell pepper and tomato. Season with salt, black pepper, and paprika. Cook for an additional 3 minutes, stirring occasionally.

Assemble the Stacks: On the baking tray, place a slice of cooked eggplant.

Scoop a portion of the beef mixture onto the eggplant slice. Sprinkle with mozzarella cheese.

Top with another slice of eggplant. Repeat the layering process until all ingredients are used up.

Bake: Place the tray in the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.

Garnish and Serve: Remove from oven and sprinkle chopped parsley over the top for a fresh flavor boost.

Serve hot as a main dish or a hearty side.