Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish (or similar casserole dish) with a bit of olive oil to prevent sticking.

Wash the melongene, trim off the stem ends, and slice into ½-inch thick rounds. Lay the slices on a board or baking sheet and lightly sprinkle with salt. If desired, let them sit 15–20 minutes to draw out any bitterness, then blot gently with paper towels. Toss or brush the slices with 2–3 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.

Arrange the seasoned eggplant slices in a single layer on one or two baking sheets, avoiding heavy overlapping. Roast in the preheated oven for 15–20 minutes, flipping once halfway through, until soft and lightly golden. If they look dry when you flip them, drizzle or spray with a little more oil.

While the eggplant roasts, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes, stirring, until softened and just starting to turn golden. Stir in the garlic, bell pepper, and hot pepper (if using) and cook another 2–3 minutes until fragrant.

Add the tomato paste to the skillet and cook for 1–2 minutes, stirring, to caramelize slightly. Stir in the diced tomatoes, thyme, oregano, smoked paprika (if using), ½–1 teaspoon salt, ¼ teaspoon black pepper, and ½ cup water or vegetable broth. Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the mixture thickens to a spoonable sauce. If using chickpeas or cooked ground meat, stir them in and cook 3–4 minutes more to warm through.

Taste the tomato mixture and adjust salt, pepper, or heat to your liking. If it tastes flat, add a pinch more salt or a small splash of vinegar or lime juice to brighten. Set aside.

Reduce oven temperature to 375°F (190°C). Spread 2–3 tablespoons of the tomato mixture in a thin layer over the bottom of the greased baking dish. Add a layer of roasted melongene slices, slightly overlapping. Spoon some of the tomato mixture evenly over the eggplant, then sprinkle with a handful of the mozzarella and cheddar/Parmesan. Repeat the layers—eggplant, tomato mixture, cheese—until everything is used, finishing with a generous layer of cheese on top. If using breadcrumbs, mix them with 1 tablespoon olive oil and sprinkle over the final cheese layer.

Cover the baking dish loosely with foil, tenting it so it doesn’t touch the cheese. Bake at 375°F (190°C) for 15 minutes. Remove the foil and bake another 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden brown around the edges.

Let the baked melongene rest for 10 minutes to help the layers set. Sprinkle with fresh parsley or cilantro just before serving. Serve warm as a main dish or side.