Preheat your oven to 400°F. Line a baking sheet with parchment paper.
In a small bowl, whisk together the paprika, cinnamon, cumin and coriander.
Eggplants:
Slice your eggplants in half lengthwise. Carve and score each half so that you can scoop out the eggplant in chunks and leave a 1 inch border; enough inside so that it can hold its shape when baked. Reserve the chunks.
Drizzle the inside of each half with olive oil and season with salt and pepper to taste. Sprinkle about 1/3 of the seasonings mixture on each. Turn them flesh side down and roast for 22-25 minutes.
Stuffing:
Heat 2 tbs olive oil in a deep skillet and cook the onion for a few minutes. Stir in the garlic and cook for 30 seconds. Add in the bell pepper and jalapeño and cook for another 2 minutes. Add in the eggplant and another tbs or two of olive oil. Season with 1/3 of the spice mixture and salt and pepper to taste. Cook for 4 minutes or until the eggplant is tender, stirring occasionaly. Remove the mixture from the pan to a large bowl.
Add 1 tbs olive oil and cook your ground meat, using a wooden spoon to break up the meat. Use the remaining 1/3 of the spices and salt and pepper to season to taste. Cook until browned then transfer to the large bowl with the veggies. Add 3/4 cup cheese, 1/4 cup breadcrumbs and the parsley to the bowl and toss to combine. Stuff your eggplant halves with this mixture evenly.
Whisk together the remaining 1/4 cup cheese and the remaining 1/4 cup breadcrumbs and top each eggplant. Bake for 15-20 minutes - tops should be golden brown.