Red Pepper Tomato Sauce: In food processor, purée red peppers with 1/2 cup (125 mL) warm water; add tomato sauce and purée until smooth.
Season veal with salt and pepper. In large skillet, heat oil over medium heat; sauté veal for 6 to 8 minutes or until browned. Strain to remove fat; return veal to skillet. Add smoked paprika and tomato mixture; cook for 3 to 5 minutes.
Lasagne: Cut eggplants into 1/4-inch (5 mm) thick rounds. Brush both sides with olive oil; sprinkle with salt and pepper. Place on baking sheet; broil for 3 or 4 minutes per side or until browned.
Spread 1 cup (250 mL) of Red Pepper Tomato Sauce in bottom of greased 13 x 9 inch (3.5 L) baking dish. Place 4 pieces of uncooked noodles over top. Spread with 1 1/2 cups (375 mL) of sauce; place half of the eggplant slices over top. Sprinkle with one-third of the cheese; repeat layers once. Top with remaining noodles, sauce and cheese.
Cover with foil; bake in 375°F (190°C) oven for 30 minutes. Remove foil; bake, uncovered,for 10 minutes longer. Sprinkle with parsley. Let stand for 10 minutes.
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