Boil the pasta as written on the pack to al dente, drain well and set aside.
In a pan heat the oil and fry the eggplant on both sides to tender, remove from pan and place them on kitchen towels to remove extra oil.
In the same pan, sauté the minced beef until all liquids evaporated and the beef becomes brown color.
In a big mixing bowl, put together onion, bell pepper, mozzarella cheese, cinnamon, ginger, eggs, cooked meat, salt and pepper and mix well.
Fold in the boiled pasta to combine.
Brush a deep glass baking dish with some oil and arrange tomato slices top them with fried eggplant and the pasta mixture.
Make the surface even with a spatula, cover with foil and bake for 20-30 minutes then take it out the oven and remove the foil paper immediately, set aside for 5 minutes to cool down.
Flip Maqluba on a serving plate and serve.