Baked Eggplant Boats with Mozzarella, Tomato and Herbs

Ingredients

• 2 medium eggplants, halved lengthwise and flesh scooped out
• Water, for soaking
• 1 tablespoon salt, for soaking
• 2–3 tablespoons vegetable oil
• 1 onion, finely chopped
• 1 bell pepper, diced
• 1 tomato, chopped
• 2 tablespoons tomato paste
• ½ teaspoon smoked paprika
• ½ teaspoon Provençal herbs or Italian seasoning
• Salt, to taste
• Black pepper, to taste
• 100 grams shredded mozzarella cheese (about 3.5 oz)
• 2 tablespoons fresh parsley, chopped
• 2–3 tablespoons breadcrumbs