Preheat the oven to 400 F. Line a baking sheet with parchment paper.
Prepare the hash browns according to the package, heat 2 tablespoon vegetable oil in a pan and saute hash browns until crispy and golden brown, set aside.
While hashbrowns are browning, brush some olive oil on both sides of the eggplants. Roast sliced eggplant in the oven for 20 minutes, set aside.
Heat the remaining 2 tbsp vegetable oil in pan, saute onion until translucent, add in ground beef and saute for another 5 minutes until browned and cooked through.
Add in chopped celery, chopped red bell pepper and all the spices. Cook for another 5 minutes.
Preheat the oven to
Lightly coat an 8X8 oven safe dish with non stick spray, layer 1/3 of hashbrowns at the bottom of the dish, layer 1/2 of eggplants and 1/2 of ground beef mixture and 1/3 cup cheese.
Repeat with hashbrowns, eggplants, ground beef mixture and cheese. The last layer is hashbrowns and cheese.
Bake in the oven for 25 minutes at 350F until cheese is melted.