Preheat your oven to 350°F (175°C). Wash the eggplants and slice them in half lengthwise. Score the flesh, drizzle with olive oil, and sprinkle with salt. Roast cut-side down on a baking sheet for about 1 hour until soft.

In a large skillet, heat a tablespoon of olive oil. Add the ground meat and cook until browned, seasoning with salt. Remove excess fat, then sauté chopped onion and diced green pepper until golden.

Stir in minced garlic, then add fresh parsley, black pepper, and oregano. Mix in chopped tomatoes, deglazing the pan, then combine with the cooked meat and scooped eggplant flesh. Cook for a few minutes to meld flavors.

Carefully turn the roasted eggplant halves cut-side up. Spoon the filling into each half, packing it well. Top generously with mozzarella cheese. Arrange on a baking dish.

Broil the stuffed eggplants for 8-10 minutes until the cheese is bubbling and golden brown. Keep a close eye during this step.

Remove from the oven, let cool slightly, and garnish with parsley. Serve hot with a side salad or rice.