Eggplant Parmesan Lasagna

Ingredients

• 2 medium eggplants, ends trimmed and cut into ¼-inch thick slices
• 3 tbsp olive oil, divided
• 1/4 tsp pepper
• 1/2 tsp paprika
• 1 yellow pepper, stem and seeds removed and sliced
• 1 red pepper, stem and seeds removed and sliced
• 450 g ground chicken
• 1 tsp fennel seeds
• 1 garlic clove, minced
• 3/4 tsp salt, divided
• 2 1/2 cups strained tomatoes
• 1/2 cup water
• 3 basil leaves, torn
• 2 cups grated parmesan cheese