Method:

1. Make two or three slashes in the flesh of each piece of eggplant using a knife, taking care not to cut through the outer skin.
2. Sprinkle liberally with salt and let drain in a colander for 1-2 hours.
3. Rinse under cold running water, squeeze out any excess moisture and pat dry.
4. Heat half the oil in a skillet or trying pan.
5. Add the eggplants and cook over medium heat, turning occasionally, for 6 to 8 minutes until lightly browned, then remove from the fry pan and drain on paper towels.
6. Put them in an oven proof earthenware dish, side by side flesh side up.
7. Heat the remaining oil in a pan. Add the spring onions, onion, garlic, tomatoes and tomato paste, and cook over low heat, stirring occasionally, for 5 minutes until softened.
8. Stir in the minced beef and cook, stirring and breaking up the meet with the spoon, for about 10 minutes until the sauce has reduces.
9. Mix in the allspice.
10. Add the water and simmer for 20 minutes.
11. Remove from the heat and let cool.
12. Preheat the oven to 180C. Lightly beat the egg white and stir it into the meat mixture. Using a spoon, carefully scoop out the flesh from the eggplants.
13. Chop up this flesh roughly and mix it into the meat mixture. Add parsley and spoon this mixture into the eggplant halves.
14. Add half the grated cheese into the white sauce and spread the sauce evenly over the stuffed eggplants.
15. Sprinkle with the remaining cheese, and season with pepper.
16. Sprinkle a generous amount of breadcrumbs over the bottom of the baking dish.
17. Line up the eggplant halves and bake for about 45 to 60 minutes.