Cut eggplants in half and remove the inner part, leaving a thin layer (1cm) from the skin. Reserve the parts you removed to make the sauce. Sprinkle salt over the eggplant parts and leave them 30 min until there’s water on them, wash the eggplants well, to remove the salt.
Fry the chopped onions, then add chopped tomatoes and the eggplant parts you reserved you can add tomato sauce to make it more red.
Add some salt/garlic/pepper to the meat and fry it in a separate (and hot) pan - leave both cooking. The sauce will become something redish and juicy. The meat will become brown and you choose how you like it.
Mix the fried meat in the sauce pot and leave it cooking for a bit longer. Add the tomato sauce to make it more red and juicy.
Fill the eggplants with the sauce until almost the top - cover with cheese (gouda). You can add grated parmesan on top to make it more tasty. Then put in the oven in around 200 C for 30 min (approximately). Check if it looks cooked and the cheese looks good.