Slice the eggplants into strips about ½ inch thick.

Dice the onion and red bell pepper into medium-sized pieces.

Lightly grease a baking tray with olive oil.

Arrange the eggplant slices in a single layer on the tray.

Bake in a preheated oven at 200°C (392°F) for 20–25 minutes, or until soft and lightly golden.

Make the Filling: In a large skillet, heat some olive oil over medium heat.

Add the ground beef and stir for a minute.

Add the diced onion and red bell pepper.

Cook until the beef is browned and the vegetables are softened.

Season with oregano, salt, and black pepper. Stir to combine, then remove from heat.

For the Sauce: In a blender, combine the garlic, fresh tomatoes, red bell pepper, water, and tomato paste.

Add roughly chopped basil, oregano, salt, and black pepper.

Blend until smooth and fully combined.

Take one eggplant slice and place about 1 tablespoon of the meat filling on one end.

Gently roll it up and place the roll seam-side down in a baking dish.

Repeat with the remaining slices and filling.

Pour the prepared tomato sauce evenly over the eggplant rolls.

Sprinkle generously with shredded mozzarella and grated parmesan cheese.

Cover the dish with aluminum foil.

Bake in a preheated oven at 200°C (392°F) for 30 minutes.

Then remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.

Once out of the oven, garnish with freshly chopped parsley.

Serve warm and enjoy every cheesy, flavor-packed bite!