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Preheat your oven to 375°F (190°C).
Scoop out the flesh from the eggplant halves, leaving about a 1/2-inch thick shell. Chop the scooped flesh and set aside.
Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic; sauté until fragrant and translucent.
Add ground beef or turkey to the skillet and cook until browned.
Stir in the chopped eggplant flesh and diced tomatoes; cook for another 5 minutes until the mixture is well combined and tender. Season with salt and pepper to taste.
Place the eggplant shells on a baking tray and fill them evenly with the meat mixture.
Bake in the oven for about 25-30 minutes, until the eggplants are tender and the filling is heated through.
Serving and Storage Tips:
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