Preheat the oven to 400°F.
Wash the eggplants and dry them with a kitchen towel or a paper towel.
With a sharp knife, cut a slit lengthwise on one side of the eggplant. Do not cut the eggplant all the way through.
In a large pan, heat up oil on medium heat. Add the eggplants and shallow fry eggplants for 5 minutes on each side. Transfer to a plate lined with a paper towel to drain the oil.
Let the eggplants cool down completely and then with a spoon or a fork, scrape the inside of the eggplant flesh carefully . Sprinkle the inside with salt.
Stuff the eggplants with the ground beef mixture.
Place them in an oven safe dish.
Pour the red sauce over stuffed eggplants.
Cook in a preheated oven for 30 minutes (uncovered).
Sprinkle fresh parsley or toasted pine nuts/ toasted almonds.
Serve with vermicelli rice.