Preheat oven to 180/350° C/F.
Pour 2 tsp of oil in a saucepan, heat it, and then brown meat.
Spoon out the meat, add 1 tsp of oil, and fry the onions until soft. Add celery and zucchini and fry for a few minutes. Add paprika, coriander, oregano, chopped tomatoes, and Worcestershire sauce.
Put the meat back in the pan and let simmer for 30 minutes. Add 4 tbsp of the parsley and season with lemon juice and pepper.
Cut the eggplant in long strips, placing them on a baking tray. Brush each side with remaining oil. Roast for 15 minutes until golden and cooked.
Spoon half of the meat into a deep oven dish. Cover with spinach leaves. Spoon remaining meat on top and cover with a layer of eggplant.
Mix buttermilk, remaining herbs, and cheese, and spread over the eggplant. Bake for 20 minutes or until golden and cooked.