'1/4 cup grated Parmesan cheese'
'2 tablespoons red bell pepper, diced'
'1 tablespoon olive oil'
'1 tablespoon chopped fresh parsley'
'250g ground beef'
'2 medium eggplants, cut in half (550g)'
'2 cloves garlic, minced'
'1 medium onion, finely chopped'
'1 ripe tomato'
'Salt and black pepper to taste'
'1/4 cup grated Parmesan cheese'
'2 tablespoons red bell pepper, diced'
'1 tablespoon olive oil'
'1 tablespoon chopped fresh parsley'
'250g ground beef'
'2 medium eggplants, cut in half (550g)'
'2 cloves garlic, minced'
'1 medium onion, finely chopped'
'1 ripe tomato'
'Salt and black pepper to taste'
'Remove some of the pulp from each eggplant half.'
'Set aside.'
'Sauté the onion and garlic in olive oil until softened.'
'Add the ground beef, parsley, tomato, and red bell pepper
Cook until the meat loses its pink color.'
'Combine the reserved pulp, season with salt and black pepper, and mix well.'
'Preheat the oven to high temperature.'
'Stuff each eggplant half and sprinkle with grated Parmesan cheese.'
'Optional: garnish with mozzarella strips.'
'Bake in the preheated oven for 15 minutes and serve immediately.'
