sure it is juicy.
add grated tomatoes and salt.
cook for 5-6 minutes at medium to low heat.
remove from heat, add black pepper and chopped parsley, stir well and set aside.
cut the stems off of eggplants, wash and peel leaving alternating strips of skin on.
dry them thoroughly with a paper towel.
place the vegetable oil in a frying pan, warm the oil and fry the eggplants as whole pieces on all sides, if the pieces are too long, it should be cut into two or more pieces.
place fried eggplants in a large cooking pan.
stuff them with the ground beef stuffing, place one piece of sliced tomato and one piece of sliced banana pepper 