Preheat oven to 400°F (200°C). 

Cut each eggplant in half lengthwise. Using a spoon, scoop out centre of eggplant, leaving 1-cm (1/2-in.) thick "shell." Chop flesh and set aside. 

Season flesh in shell with 2 mL (1/2 tsp.) salt. Place on baking sheet cut-side down, and set aside.

Heat oil in large saucepan over medium-high heat. Cook beef with chopped eggplant, onion, garlic, cumin and remaining salt about 7 min., or until beef has lost its rosy colour. 

Mix in rice and 375 mL (1 1/2 cups) water. Bring to a boil and reduce heat to low. Cover and cook 20 minutes until rice is tender and has absorbed all the liquid. Remove from heat and let stand, covered, 5 minutes. 

Place 4 eggplant shells in each of two 33 cm x 23 cm (13 in x 9 in.) baking dishes and fill them with equal amounts of beef/rice mixture. 

Pour tomato sauce evenly over the eggplant shells. Cover with foil. Bake 40 minutes until eggplant is tender and sauce is bubbling. Sprinkle eggplants with parsley and lemon zest.