Roast the Eggplants
Preheat oven to 350°F.
Wash eggplants and slice them in half lengthwise. Score the flesh in a diamond pattern using a knife.
Place eggplants on a foil-lined baking tray. Drizzle with olive oil and sprinkle with salt.
Roast for 1 hour until soft and lightly browned.
Prepare the Filling
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground meat and cook until browned. Season lightly with salt. Remove meat and drain excess fat.
In the same skillet, heat the remaining olive oil. Sauté onion and green pepper until softened and lightly golden.
Add garlic and cook until fragrant.
Stir in parsley, sea salt, black pepper, and oregano. Cook for 30 seconds to bloom the spices.
Add diced tomatoes and cook for 1 minute, scraping any browned bits from the pan.
Return cooked meat to the skillet and reduce heat to low.
Assemble the Stuffed Eggplants
Let roasted eggplants cool for 10 minutes. Scoop out the flesh and roughly chop it.
Add eggplant flesh to the meat mixture and stir to combine. Taste and adjust seasoning.
Spoon the filling back into the hollowed eggplant shells.
Top with grated mozzarella cheese.
Broil for 8 to 10 minutes until cheese is melted and lightly golden.
Garnish with fresh parsley and serve warm.