Cut the eggplants in slices, sprinkle them with salt and after they stand for 1 hour, rinse and dry them. Roll them in flour and fry them in preheated oil. Separately, fry the finely chopped onions and carrots. Once softened, add the diced peppers.
Top up with some warm water and boil them while also adding the bay leaf, black pepper, allspice and slices of garlic, crushed parsley and chopped tomatoes. Arrange a layer of eggplant in a baking dish, a fried vegetable layer and repeat until you run out of products.
Add 2 cups of water and 1 cup of oil and put the dish to bake. Serve the imambayalda with lemon.