Eggplant Parmesan Lasagna - Chicken Farmers

Ingredients

• 2 medium eggplants, ends trimmed and cut into ¼-inch thick slices
• 3 tbsp (45 mL) olive oil, divided
• 1/4 tsp (1.25 mL) pepper
• 1/2 tsp (2.5 mL) 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 (5 mL) fennel seeds
• 1 garlic clove, minced
• 3/4 tsp (4 mL) salt, divided
• 2.5 cups (500 mL) strained tomatoes
• 1/2 cup (125 mL) water
• 3 basil leaves, torn
• 2 cups (500 mL) grated parmesan cheese