Roasting the Eggplant
1-Wash two eggplants and cut in half: Wash two eggplants and cut in half lengthwise, then score in a diamond pattern with a chef’s knife.
2-Place the eggplant on a baking tray: Place the eggplant on a baking tray lined with foil and drizzle olive oil on top then sprinkle with salt. Bake at 350°F for 1 hour. Take the roasted eggplant out of the oven when it’s browned on top and soft inside.
3-Allow the eggplant to cool for 10: Allow the eggplant to cool for 10 minutes, then scoop the cooked flesh out of the eggplants and put it in a bowl. Break up any large clumps using the metal spoon.

Making the Filling
4-In a large skillet over medium high: In a large skillet over medium high heat, heat up 1 tablespoon of olive oil until it’s shimmering, then brown the hamburger. Sprinkle on some salt while the meat is cooking. Remove the meat from the skillet with slotted spoon or spider to drain the fat.
5-In the same skillet, heat up 1: In the same skillet, heat up 1 tablespoon of olive oil, then sauté the onion and green pepper until the onion is golden brown. Add the garlic and sauté until fragrant.
6-Bloom the spices (sea salt, black pepper,: Bloom the spices (sea salt, black pepper, oregano and fresh parsley) for 30 seconds to 1 minute.
7-Add the diced tomatoes and cook for: Add the diced tomatoes and cook for 1 minute, using a wooden turner to scrape any brown bits (fond) off the bottom of the pan.
8-Mix in the cooked hamburger and reduce: Mix in the cooked hamburger and reduce the heat to low. Add the cooked eggplant to the skillet, stir, and cook for a minute. Taste and adjust seasonings.

Assembling the Stuffed Eggplant
9-Stuff the eggplant meat mixture in the: Stuff the eggplant meat mixture in the hollowed out eggplants.
10-Sprinkle with grated mozzarella cheese and broil: Sprinkle with grated mozzarella cheese and broil for 8 to 10 minutes, or until lightly browned.
11-Serve the Spanish stuffed eggplant (berenjenas rellenas): Serve the Spanish stuffed eggplant (berenjenas rellenas) as a main course and garnish with fresh parsley.