1In a glass bowl, combine ground beef, finely chopped red onion, finely chopped garlic, finely chopped parsley, ground spices, salt, oil, and water.
2Mix well until combined.
3In a frying pan, prepare the tomato sauce with 3 cans of tomato sauce, 2 cloves of finely chopped garlic, 1 bay leaf, dried thyme, red pepper flakes, oil, salt, black pepper, red pepper, and onions.
4Add a tablespoon of tomato paste.
5Slice the eggplants thinly and salt them.
6Let them rest for a while to release the water.
7Shape the eggplant slices into a flower shape.
8Brush the eggplant with oil.
9Fill the spaces in the eggplant flower with the meat mixture.
10Bake the stuffed eggplant at 170 degrees.
11Once the eggplant and meat are cooked, add cheese on top if desired.
12Serve the stuffed eggplants with the tomato sauce.