Preheat oven to 350 degrees F.

Cut the eggplant in half (length-wise) and scoop out the center, leaving enough of the meat inside the skin so that it holds its shape when baked. Boil the scooped-out center until it is very soft, about 10-12 minutes. Note: Add the eggplant when the water is at a full boil.

Meanwhile, in a saute pan, heat 1 tablespoon of olive oil over medium heat. Season beef with salt and pepper. Add the seasoned beef to the pan and saute until browned. Drain VERY well. Let cool and then chop so that there are no large chunks. In another saute pan, over medium heat add the rest of the olive oil and saute the onions, red peppers, and garlic together.

In a bowl mix together the cooked eggplant, vegetables, and cooked beef. In a small bowl beat 1 egg, add both the basil and parsley, then combine with beef mixture. Stir in bread crumbs and 1 cup of cheese.

Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.

Top with chopped tomatoes, and the rest of the cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes. Let cool, cut each half in half again and serve.