This vegetarian dish is delicious on its own, but also pairs well with a side of pasta or salad. If you like things extra spicy, add an extra pinch of red pepper flakes to the sauce when you add the other spices. All of the components of this dish can be prepared ahead of time and assembled just before serving, making this a great make ahead meal.
Preheat oven to 425 degrees and line a baking sheet with parchment. Cut off the top portion of the garlic head and wrap the whole head in foil. Season the eggplant with salt and pepper and place the eggplant cut side down on the baking sheet along with the wrapped head of garlic. Bake for about 45 minutes, until the eggplant and garlic are tender.
Meanwhile, heat olive oil in a large skillet over medium high heat and add onion. Cook until onion begins to brown, about 5 minutes. Add the red peppers, zucchini, dried thyme and cook until vegetables are soft, about another 5 minutes.
Add ground round and break it up with a spatula. Add tomatoes, balsamic vinegar, dried oregano, and basil and cook for about 5 minutes. Reduce heat to medium low and simmer until slightly reduced and thickened, about 10-15 minutes.
Once garlic and eggplant are done, remove from oven and squeeze garlic pulp into a small bowl. Add 2 tbsp dried basil, parmesan, and red pepper flakes and stir to combine.
Flip eggplants over and evenly spread with roasted garlic mixture. Return to the oven for another 5 minutes. Top eggplants evenly with tomato sauce and cover with slices of mozzarella cheese. Place in the oven until cheese is melted and sauce is bubbly, about 10-15 minutes.