Using a peeler, cut the skin of the eggplant into small pieces about 1 cm wide each lengthwise, all around, until the melanzani looks like it has been striped.
In a frying pan, fry the melanzane in hot oil until nice and golden all over.
Peel the onions, slice into thin strips on a slicer. Fry in the remaining oil over medium heat until golden brown, season with salt and season with pepper.
Finally, add the minced meat and fry until it becomes crumbly. Towards the end of the cooking time, add the chopped garlic and the parsley, also finely chopped. Season everything with salt and bell pepper, as well as paprika and cayenne bell pepper.
Score the melanzane deeply with a pointed kitchen knife, creating a pocket. Carefully stuff the onion mixture in there. Then place the fruit, filling side up, against each other in an ovenproof dish. If the fruits are very thick, cut them so that they are only hanging together on the long side, unfold, fill, and smash together repeatedly as best you can. Skin the tomatoes, cut them into slices and place them like a roof tile on the onion filling. Salt, season with pepper and sprinkle with grated cheese, drizzle a little olive oil. Put them, depending on the thickness of the melanzane, in the oven heated to 200-220 °C for about 20-25 minutes (very large ones even longer!).
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