In a large frypan over medium heat saute the mince, onion and garlic for 5 to 10 minutes. Drain excess fat. Stir in the tomato paste, water, tomatoes, parsley, thyme, oregano and basil. Set aside.
Slice eggplant into 1/2cm rounds. Place a layer of eggplant into the bottom of a lightly greased 23x33cm glass baking dish. Then place a layer of the beef mince mixture over the eggplant, followed by a layer of sliced onion. Top this with 1/2 the breadcrumbs and cheese. Then repeat the layers: eggplant, beef mince mixture, sliced onion and remaining breadcrumbs and cheese.
Cover with foil and bake at 180 degrees C for 1 hour; remove foil and bake for 20 more minutes.