Prepare the Eggplant
Preheat the oven to 400°F (200°C). Slice the eggplants lengthwise into flat, even sheets, about 1/4 inch thick.
Arrange the eggplant slices on a baking sheet, lightly brush both sides with olive oil, and bake for 15 to 20 minutes until softened and pliable.
Remove from the oven and let cool just enough to handle, then set aside for layering.
Prepare the Beef Filling
In a large skillet over medium-high heat, add the ground beef and cook, breaking it apart as it browns, for 5 to 7 minutes until no pink remains.
Stir in the chopped onion, red bell pepper, green bell pepper, 4 tablespoons of tomato sauce, paprika, garlic powder, salt, and black pepper. Cook for another 5 to 8 minutes, stirring occasionally, until the vegetables soften and the flavors meld.
Taste the filling and adjust seasonings as needed, then set aside.
Make the Tomato Sauce Base
In a bowl or measuring cup, combine 1 2/3 cups of tomato sauce with 1 cup of water, stirring until smooth.
Pour the sauce mixture into the bottom of a 9x13-inch baking dish, coating the entire base evenly.
Assemble the Lasagna
Start by placing a layer of eggplant slices over the sauce at the bottom of the baking dish.
Spread half of the beef mixture over the eggplant, then sprinkle with half of the mozzarella.
Add another layer of eggplant slices, then the remaining beef mixture and remaining mozzarella.
Finish with a final layer of eggplant slices if you have them remaining, then scatter cherry tomatoes across the top for color and freshness.
Bake the Lasagna
Place the assembled lasagna in the preheated 400°F (200°C) oven and bake for 20 to 25 minutes, until the cheese is melted and lightly golden on top.
Remove from the oven and let rest for 3 to 5 minutes before serving, allowing the layers to set slightly.
Top with fresh herbs such as basil, oregano, or parsley, then serve warm.
