Preheat the oven to 190°C / 375°F. Halve the 2 eggplants lengthwise and score the flesh in a crosshatch pattern without piercing the skin.

Place the eggplant halves cut-side up in the baking dish. Brush the scored flesh with 2 tbsp olive oil.

Bake the eggplants at 190°C / 375°F for 40 minutes. Remove them from the oven when the flesh is soft.

Finely chop the 1 yellow onion. Heat the frying pan over medium heat.

Sauté the chopped yellow onion in the frying pan until softened. Add the 200 g ground meat.

Season the meat with turmeric, za'atar, and salt. Cook while stirring until the meat is lightly browned but not overcooked.

Stir 1 tbsp tomato paste into the meat mixture. Add 120 ml water.

Simmer the meat mixture over low heat for 10 minutes. Stir occasionally until lightly saucy.

Scoop the cooked eggplant flesh from the skins with a spoon, leaving a sturdy border. Keep the empty eggplant skins in the baking dish.

Add the scooped eggplant flesh to the meat mixture. Cook over high heat for 3 to 4 minutes.

Stir the chopped parsley and grated mozzarella into the filling. Divide the filling among the 4 eggplant shells, leaving a well in each portion.

Crack 1 egg into each well in the stuffed eggplants. Season the eggs lightly with salt.

Increase the oven temperature to 200°C / 390°F. Bake the stuffed eggplants for about 5 minutes.

Check that the egg whites are set and the yolks remain runny. Serve immediately while hot.