Preheat the oven to 400F. Line a baking sheet with parchment paper.
Cut the eggplants into half lengthwise and take the flesh from the center of the eggplants out and chop them into small pieces, set aside.
Heat olive oil in a large pan over medium heat, saute onion and garlic until translucent, add ground beef and cook until brown. Using a spatula, break it into small pieces while cooking.
add in red bell pepper and the eggplant flesh.
Add in salt, pepper and turmeric. Stir and cook for 7 to 10 minutes until flavors are combined.
Add tomato paste and water, stir and cook for 10 minutes.
Fill the eggplants with the filling and bake them in the oven for 25 to 30 minutes until eggplants are cooked.
Top the eggplants with parmesan and mozzarella. Turn the broil on and broil for 3-5 minutes until cheese is melted.