Preheat the oven to 180°C (160°C fan forced). Cut eggplants lengthwise and using a spoon scoop out the flesh from the eggplant halves leaving a 1cm thick border on the eggplant. Finely chop the eggplant flesh and set aside.


Heat oil in a large frying pan over low-medium heat. Add onion and garlic and cook for 5 minutes or until onions are soft. Add the mince and cook until browned. Add the chopped eggplant and cook for a further 3 minutes or until starting to soften. Add paste, tomatoes and stock and cook for 10 minutes or until mixture thickens. Season to taste and stir in parsley.


Place the eggplant halves on a baking paper lined baking tray. Spoon mixture into eggplant and top each evenly with yogurt. Sprinkle with parmesan cheese to cover. Bake for 45-50 minutes or until eggplant is cooked through. Serve.