Instructions

Cut the eggplant lengthwise. Make a few superficial cuts on the pulp. Season with salt and drizzle with a little olive oil. Place the eggplant  halves with the pulp side up on a baking sheet. Cook in the oven at 375ºF for about 10 minutes. Chop the onion, garlic and peppers in fine brunoise and the mushrooms into julienne strips.
In a frying pan, cook onion, peppers and garlic until soft. Add minced meat and sauté for a few minutes.  Incorporate mushrooms and eggplant pulp. Cook until meat is ready. Season with salt and pepper. Add a few spoonfuls of tomato sauce to make the filling juicier.
Add a few pieces of cheese and wait until it melts. Fill the eggplants with the mixture and place them in an oven- resistant dish. Cover with the bechamel sauce and sprinkle with grated parmesan cheese. Bake in the oven at 355 °F.