Preparing the eggplant: Peel slices of eggplants lengthwise then arrange them in a baking sheet. Spray with cooking oil then bake until softened; about 3-4 minutes on each side.
Heat some oil in a skillet over medium heat. Add the onions and cook until they’re softened. Add the minced beef and cook until it’s browned.
Next, add carrots, mushrooms, garlic, salt, and pepper. Cook for 8-9 minutes. Add tomato sauce, hot sauce, oregano, and thyme, stir. Then add the beef broth and simmer for 15 minutes then turn off the heat.
Preheat the oven to 200c. Add a layer of the eggplants in a baking dish then top it with a layer of the beef mixture then add another layer of the eggplants. Repeat until you finish all the eggplants.
Next, top everything with a generous amount of of mozzarella. Cover the baking dish with foil. Bake for 20 minutes. Uncover the baking dish and bake for 15 more minutes.
If you prefer not to peel the eggplants before cooking it, that is fine. It is a personal preference.
Keep leftovers in the fridge for up to three days.
Don't make your sauce runny, if the sauce is runny, it may make it mushy.
You can replace Mozzarella cheese with cheddar or ricotta.
Feel free to fry the eggplants instead of baking them. However, this will add too many calories to the dish.