To roast the eggplant:

Preheat oven to 400F.

Cut the eggplant in half lengthways, and season with salt and pepper. Drizzle a bit of oil and rub it all over the cut side of the eggplants. Place in an oven dish or a parchment paper lined baking pan.

Cover the dish with aluminum foil and roast for 40-45 minutes, or until super tender when pierced with a fork.

Meanwhile, heat the oil in a large pan over medium heat. Sauté the onion until softens, 3-4 minutes.

Add the ground beef, garlic, oregano, and cook, mincing the meat with a wooden spatula as it cooks.

Cook until no longer pink, then stir in the tomato paste. All the liquid should be 1 lb lean ground beef evaporated by now.

Stir in the plum tomatoes and peppers. Break the tomatoes with the wooden spoon and mix well to combine.

Add the quinoa and stir well. Simmer, covered, over low heat, until the quinoa is fully cooked, 10-12 minutes.

Once the beef and quinoa sauce is done and thickened, stir in the balsamic, parmesan and 2/3 of the chopped parsley.

Season with salt and pepper to your taste.

Remove the roasted eggplant from the oven. Using a fork, fluff each to create some space for the filling.

Divide the beef filling between the eggplant halves. Sprinkle with shredded mozzarella.

Return to the oven and bake for 15 minutes more, or until cheese is melted and bubbly.

Sprinkle with remaining parsley and enjoy!