Step 1

Preheat the oven to 425°F. Brush the cut side of the eggplant halves with olive oil and season with salt and pepper. Set in a casserole dish and place in the oven.

Step 2

While the eggplants are roasting heat a saute pan with some olive oil. Saute the onions for 5 - 7 minutes, or until beginning to soften. Stir in the garlic and saute for another couple minutes or so.

Step 3

Mix in the lamb, using a wooden spoon or other device to break up the meat and to stir/mix the meat with the pan contents. Cook until browned, stirring occasionally, for 7 - 8 more minutes. Add the tomatoes and pine nuts and mix thoroughly. Remove from heat.

Step 4

Remove the eggplant from the oven. This should be close to the time your filling is finishing. Reduce the temperature of the oven to 350°F.

Step 5

Make a cut down the middle of the eggplant halves. Spoon the lamb mixture onto the eggplant forcing some down in the crevasse. Cover and bake for 30 minutes.

Step 6

Let rest for 2 - 4 minutes. Garnish with chopped parsley and serve.