Cut the eggplant in half and scoop out the center.Make sure you leave enough flesh inside the skin in order for the vegetable to keep its shape when it is baked.
Transfer the scooped out flesh into a medium saucepan with 1 tablespoon of oil. Cook, stirring constantly until softened.
Heat 1 tablespoon of oil in a medium pan and add the ground beef. Season with salt and pepper, to taste. Cook, breaking up the meat, until the meat has browned. Drain the beef and set aside.
In a medium bowl, mix the eggplant, vegetables, meat, herbs, cheese, breadcrumbs, and egg.
Place the eggplant halves in an oiled baking pan.
Fill the halves with the stuffing and top with the diced tomatoes and the remainder of the cheese.