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Fill a large bowl with water, stir in 2 tsp of salt, then add the sliced eggplants. Weigh the eggplants down with a plate to keep them submerged; soak for 30 minutes while you prep the filling.
Heat a skillet on medium heat for a minute, then add the ground beef. Sauté until most of the pink is gone, stirring frequently to break up chunks, about 4 minutes.
Add the onions and continue to sauté until the onions start to soften, about 4 more minutes.
Add the coarsely chopped tomatoes (be sure to reserve four tomato slices for later), tomato paste, garlic, and salt and pepper; simmer until the tomatoes are softened, another 5 minutes.
Stir in the chopped parsley, season to with more salt and pepper to taste, and set aside.
Remove the eggplants from the water, rinse, and pat dry. Season with a little salt and pepper.
In a large skillet, warm 2 tbsp ghee or coconut oil on med/high heat for a minute, then place the eggplant cut-side-down. Cook in batches until browned, about 4 minutes, then set on paper towels to drain.
Pre-heat your oven to 400 degrees. Scoop out the seed part of each eggplant and set aside.
Spoon in the filling then lay down half of a chili pepper and a tomato slice on each eggplant.
Bake until the eggplants are soft all the way through, 20-30 minutes, then rest for 5 minutes before serving.