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1
Preheat oven to 400 degrees F.
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2
Cut the eggplants in half lengthwise.
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3
Scoop out the flesh to make a shell about 1/2 to 1 inch thick.
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4
Finely chop the flesh and set aside.
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5
Heat 4 tablespoons of the olive oil in a large skillet over medium-high heat.
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6
Toss in the onion, and cook until it begins to soften, about 3 to 4 minutes.
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7
Crumble in the ground beef, and pour the wine over the meat.
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8
Cook, breaking up the beef with the back of a wooden spoon, until the meat releases its juices and they then cook away, about 6 or 7 minutes.
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9
Add the bell pepper and chopped eggplant, and season with 1 teaspoon of the salt.
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10
Cover, and cook until the vegetables are tender, about 10 minutes.
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11
Scrape into a bowl to cool.
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12
Pour the milk over the bread cubes in a small bowl.
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13
Once the bread has softened, squeeze out the excess milk and put the bread in the bowl with the cooled meat filling.
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14
Add the grated cheese, parsley, egg, and tomatoes, and mix well.
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15
Put the eggplant halves in a large baking dish, and drizzle with the remaining 4 tablespoons oil.
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16
Sprinkle with the remaining teaspoon salt, and toss well to coat all of the eggplant with the oil.
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17
Fill the eggplant halves with the filling, and arrange snugly in the baking dish.
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18
Cover the dish with foil, and bake until the eggplant is tender all the way through, about 40 to 45 minutes.
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19
Uncover, and bake until the top of the filling is browned and crispy, about 10 minutes more.
