Preheat the Oven: Start by preheating your oven to 180°C (350°F).

Slice the Eggplant: Slice the eggplant in half lengthwise and scoop out the flesh, leaving about a 1/4-inch border around the edges. Reserve the scooped flesh for later use. Lightly salt the insides of the eggplant halves and set them aside to draw out moisture.

Bake the Eggplant Halves: Place the eggplant halves on a baking sheet lined with parchment paper. Brush them lightly with olive oil and bake them in the preheated oven for 15-20 minutes until they soften slightly. This step helps to pre-cook the eggplant so it holds up better when stuffed.

Cook the Onions and Vegetables: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the finely chopped onion and cook until it becomes translucent, about 3-4 minutes. Add the chopped bell pepper, mushrooms, and the reserved eggplant flesh (chopped into small pieces). Sauté for another 5-7 minutes until the vegetables are soft and cooked through.

Cook the Minced Meat: Push the vegetables to one side of the skillet and add the 400 g of minced meat to the empty side. Brown the meat, breaking it up with a spatula, for about 7-8 minutes, or until fully cooked. Drain any excess fat if necessary.

Season the Filling: Once the meat is cooked, stir in 1 teaspoon of Italian herbs and 1 teaspoon of smoked paprika. Add 100 g of tomato puree and mix everything together. Let it simmer for 3-5 minutes to allow the flavors to meld.

Add the Egg: Remove the skillet from the heat and let the filling cool for a few minutes. Once slightly cooled, stir in 1 egg to help bind the filling. Mix well until the egg is fully incorporated.

Fill the Eggplant Halves: Remove the pre-baked eggplant halves from the oven. Spoon the meat and vegetable filling into each eggplant half, packing it in gently to create a nice mound of filling on top.

Top with Cheese: Sprinkle the grated cheese evenly over the stuffed eggplants. You can use mozzarella, cheddar, or a mix of cheeses for extra flavor.

Bake: Return the stuffed eggplants to the oven and bake for another 20-25 minutes, or until the cheese is melted and bubbly, and the eggplants are tender.

Add Cherry Tomatoes: Five minutes before the eggplants are done baking, add halved cherry tomatoes to the top. This will allow them to soften slightly without losing their fresh flavor.

Garnish and Serve: Once the stuffed eggplants are done baking, remove them from the oven and let them cool for a few minutes before serving. Garnish with fresh herbs like parsley or basil if desired.

Serve Hot: Serve the stuffed eggplants hot, alongside a simple green salad, rice, or couscous.