Baked Stuffed Eggplants with Minced Meat and Cheese

Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern.

Brush each half with a tablespoon of olive oil and season with salt.

Bake at 350°F (180°C) in a conventional oven or 285°F (140°C) in an air fryer until tender and lightly browned.

Meanwhile, sauté the ground meat with two tablespoons of olive oil, finely chopped bell pepper, and diced onion.

Once the onion and pepper are tender, add salt, tomato purée, tomato paste, and seasoning. Simmer for about five minutes, then stir in the finely chopped parsley and remove from heat.

Mash the softened eggplant flesh with a fork.

Place half a tablespoon of butter and a little grated cheese into each eggplant half, mixing it right into the flesh with a fork.