Preheat the oven: Preheat your oven to 220°C (430°F).

Prepare the eggplants:Wash the eggplants and cut them into thick rounds. Lay the slices on a baking tray.

Season the eggplants: Mix 5 tablespoons of oil with salt and pepper. Brush this mixture over both sides of each eggplant slice.

Bake the eggplants: Place the baking tray in the preheated oven and bake for about 20 minutes, or until the eggplants are golden and slightly crispy.

Prepare the ragù: While the eggplants are baking, heat a little oil in a large skillet. Sauté chopped onion until translucent, then add ground meat and cook until browned. Add minced garlic, chopped chili pepper, tomato paste, tomato sauce, thyme, paprika, black pepper, and salt. Simmer for a few minutes, then remove from heat.

Assemble the dish: In a large baking dish, arrange a layer of baked eggplant slices. Spoon a layer of ragù over the eggplant, then add another layer of eggplant slices on top. Repeat until you have three layers of eggplant, finishing with a layer of ragù.

Add mozzarella: Top the final layer with slices of mozzarella, covering the ragù completely.

Bake the dish:Mix the remaining tomato paste with hot water, salt, pepper, and oil. Pour this mixture into the baking dish around the edges. Bake in the oven at 190°C (375°F) for about 20 minutes, or until the mozzarella is melted and bubbly.

Serve:Once done, let the dish cool for a few minutes before serving. Enjoy your Layered Eggplants Stuffed with Ragù!