Preheat your oven to 375°F (190°C). Slice the eggplant in crosswise in three parts. Cook the eggplants for 10 to 15 minutes in boiling water, then drain and place the eggplant on a baking sheet, cut the top horizontally and vertically, sprinkle them with some olive oil and salt. Bake for 20 minutes or until the eggplant is golden and the flesh is very tender. Remove from the oven. When the eggplants are cool enough to handle use a pounder to push the flesh down, creating a cup. Set the eggplant cups aside.
Cook the ground beef in a skillet over medium heat until cooked through. Add in the spices and the parmesan, and stir well. Add in the salsa and the tomato puree and let it simmer for a few minutes.
Fill the eggplant cups with the ground beef filling and top with grated mozzarella. Bake for another 15 minutes or until the mozzarella turns golden brown.
Serve warm and enjoy the deliciousness of this savory stuffed eggplant dish.