Preheat the oven to 180°C.
Carefully halve the aubergines horizontally and scoop out the flesh. Place the aubergine halves (skin side down) onto a greased baking tray and bake in the oven for 15 minutes or until the flesh has softened.
Heat the olive oil in the frying pan, add the onions and garlic. Once softened and browned, add the mince and fry for 2 to 3 minutes until browned.
Pour in 100ml of beef stock and add the Italian seasoning. Simmer for 10-15 minutes.
Divide the mince mixture between the aubergine skins, pressing down slightly.
Arrange pieces of mozzarella and the parmesan onto the mince. Sprinkle with breadcrumbs, season and drizzle with olive oil.
Grill until the cheese is melted and golden. Serve immediately.
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