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1
Fill a large bowl with water, stir in 2 tsp of salt, then add the sliced eggplants. Weigh the eggplants down with a plate to keep them submerged; soak for 30 minutes while you prep the filling.
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2
Heat a skillet on medium heat for a minute, then add the ground beef. Saute until most of the pink is gone, stirring frequently to break up chunks, about 4 minutes.
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3
Add the onions and continue to saute until the onions start to soften, about 4 more minutes.
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4
Add the coarsely chopped tomatoes (be sure to reserve four tomato slices for later), tomato paste, garlic, and salt and pepper; simmer until the tomatoes are softened, another 5 minutes.
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5
Stir in the chopped parsley, season to with more salt and pepper to taste, and set aside.
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6
Remove the eggplants from the water, rinse, and pat dry. Season with a little salt and pepper.
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7
In a large skillet, warm 2 tbsp ghee or coconut oil on med/high heat for a minute, the place the eggplant cut-side-down.
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8
Cook in batches until browned, about 4 minutes, then set on paper towels to drain. You only need to brown the cut side of the eggplant.
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9
Pre-heat your oven to 400 degrees.
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10
Scoop out the seed part of each eggplant and set aside. You don't need to spoon out too much of the eggplant, just enough to make a divot to put the filling into.
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11
Spoon in the filling then lay down half of a chili pepper and a tomato slice on each eggplant. It's okay if you have leftover filling - you can saute it in ghee or oil with the scooped out eggplant pieces to have something to snack on while the eggplants bake.
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12
Bake until the eggplants are soft all the way through, 20-30 minutes, then rest for 5 minutes before serving.
