Halve the eggplant, scoop out the middle, cut into cubes. Tip: run a paring knife around the inside of the flesh on an angle leaving about 3-5mm edge. Cut the inside of the flesh in lengthwise and remove the slices by undercutting them. It's much easier than it sounds once you try it.
Chop bacon into small bits, fry in frying pan, until golden. Remove from pan, leaving as much bacon fat as possible.
In the bacon fat fry the onion until translucent, add mince and cook until browned. Then add tomatoes, basil and oregano and cook until thick. Add the garlic.
While cooking the stuffing mixture bake the eggplant shells in oven at 180 degrees C (about 20 minutes) until tender.
Spread a thin layer of the fried bacon on the bottom of the baked eggplant shells, fill with the sauce and top with parmesan and mozzarella in that order.
Bake in an oven preheated to 180 degrees C until the cheese melts.
The eggplant skin will be a little chewy but it's a good idea to eat it as it is rich in fiber.
Make it Vegetarian
Sauce can be varied according to taste with different spices, herbs or omitting meat if you're a vegetarian.