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1
Slice the eggplant in half lengthwise.
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2
Fill a large bowl with water, stir in 2 teaspoon of salt, then add the sliced eggplants.
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3
Weigh the eggplants down with a plate to keep them submerged; soak for 30 minutes while prepping the filling.
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4
Heat a skillet on medium heat for 1 minute, then add the ground beef.
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5
Saute until most of the pink is gone, stirring frequently to break up chunks, about 4 minutes.
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6
Add the onions and continue to saute until they start to soften, about 4 more minutes.
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7
Add the coarsely chopped tomatoes, tomato paste, garlic, salt and pepper; simmer until the tomatoes are softened, another 5 minutes.
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8
Stir in the chopped parsley, season to taste with more salt and pepper and set aside.
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9
Remove the eggplants from the water, rinse and pat dry.
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10
Season with salt and pepper.
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11
In a large skillet, warm 2 tablespoons oil on medium-high heat for a minute, then place the eggplant cut side down.
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12
Cook in batches until browned, about 4 minutes, then set on paper towels to drain.
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13
Preheat oven to 400.
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14
Scoop out the seed part of each eggplant and set aside.
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15
Dont spoon out too much of the eggplantjust enough to make a divot to put the filling into.
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16
Spoon in the filling, then lay down half of a chile pepper and a tomato slice on each eggplant.
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17
Bake until the eggplants are soft all the way through, 20 to 30 minutes, then rest for 5 minutes before serving.
