Turkish Lamb and Eggplant Casserole (Patlıcan Kebabı)

Heat 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the ground lamb and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.

Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic, ground cumin, and smoked paprika, cooking for 1 minute until fragrant.

Pour in the crushed tomatoes, 1/2 cup of water, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to low and cook for 10 minutes, allowing the flavors to meld.

Arrange the sliced eggplant rounds over the lamb mixture in the skillet. You can overlap them slightly if needed.

Cover the skillet and bake in a preheated oven at 375°F (190°C) for 40 minutes, or until the eggplant is tender and the sauce is bubbling.

Remove the cover and continue baking for an additional 20 minutes, or until the top is lightly browned and the sauce has thickened slightly.

Garnish with fresh chopped parsley before serving. Serve hot with rice or crusty bread.