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

Prepare the Eggplant: Cut the eggplant into slices or rounds, sprinkle with salt, and let sit for 10 minutes to draw out excess moisture. Pat dry with a paper towel.

Season the Eggplant: Season the eggplant with salt, black pepper, dried garlic, and paprika.

Bake the Eggplant: Arrange the eggplant slices on a baking tray, brush with a little vegetable oil, and bake at 180°C (350°F) for 20 minutes until slightly tender.

Sauté Onion and Garlic: In a pan, heat some vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until soft and fragrant.

Add Carrot and Pepper: Add the grated or diced carrot and chopped bell pepper. Cook for about 5-7 minutes until softened.

Add Cherry Tomatoes: Stir in the halved cherry tomatoes and cook for another 3-5 minutes until the tomatoes are softened.

Whisk the Egg Mixture: In a bowl, whisk together 4 eggs, 200 ml cream, 130 g flour, salt, black pepper, and chopped parsley and dill until smooth.

Combine with Sautéed Vegetables: Mix the sautéed vegetables into the egg mixture.

Assemble the Dish: Pour the vegetable and egg mixture over the baked eggplant slices in the baking tray.

Top with Cheese: Sprinkle 100 g of grated mozzarella cheese evenly over the top of the vegetable mixture.

Bake: Bake in the oven at 180°C (350°F) for 20 minutes, then bake an additional 10 minutes until the cheese is melted and golden.

Mix the Sauce Ingredients: In a small bowl, mix 2 tablespoons yogurt, 1 tablespoon mayonnaise, 1 tablespoon ketchup, minced garlic, and chopped dill. Stir well and set aside.

Garnish and Serve: Once baked, let the dish cool for a few minutes before serving. Serve hot with the yogurt dill sauce on the side. Enjoy!