1. Preheat oven to 400°F (200°C). Slice eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch shell. Reserve the flesh and brush the shells with olive oil and a sprinkle of salt. Roast cut-side up for 20 minutes.

2. In a skillet, heat olive oil over medium heat. Add onion and sauté until soft. Stir in garlic and cook for another 30 seconds.

3. Add ground meat and cook until browned, breaking it apart as it cooks.

4. Add carrot, bell pepper, and the chopped eggplant flesh. Cook until the vegetables are tender and most of the liquid has evaporated.

5. Stir in tomato paste and Italian seasoning. Season with salt and pepper to taste. Let the mixture cool slightly.

6. Remove roasted eggplant shells from the oven and fill each one generously with the cooked mixture.

7. Top with mozzarella and optional parmesan cheese. Return to oven and bake for 15–20 minutes until cheese is melted and bubbly.

8. Let cool slightly before serving. Garnish with chopped fresh parsley.