Party the eggplants lengthwise into two pieces. Make a few cuts on top, season, water with oil and tuck for 15 minutes in an oven at 200 º C. When you are done, empty the insides with a spoon and reserve. Make the bechamel sauce in a small saucepan with 3 tablespoons oil, add flour, mixing well. Put a little pepper and incorporates the milk gradually, stirring constantly. Chop the onion, green pepper and 2 cloves of garlic and throw in a pan with some oil. Check salt. When vegetables are done, add the minced beef and Doral. Pour the chopped aubergine flesh, a little bechamel and mix well. Fill the eggplants with this mixture. Part into 4 slices and place a tomato on each eggplant. Cover with bechamel and broil for 2 minutes in oven at 200 º C. Remove from oven and a spatula, place the eggplants on a platter and garnish with parsley.
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