Preheat the oven to 375°F (190°C). Cut the eggplants in half lengthwise and scoop out the insides, leaving a 1/2-inch shell.

Sprinkle the insides with salt and let them sit for 10 minutes to draw out moisture.

In a skillet, heat some oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.

Add the ground beef and cook until browned. Stir in the scooped eggplant flesh, tomato sauce, oregano, basil, salt, and pepper. Cook for another 5 minutes.

Fill the eggplant halves with the meat mixture and place them in a baking dish.

Top with shredded cheese and bake in the preheated oven for 25-30 minutes, until the eggplants are tender and the cheese is bubbly.