1. Preheat the oven to 200 degrees Celsius.

2. Cut the eggplants in half and carefully scoop out the flesh with a spoon. Set aside the flesh.

3. Place the eggplant halves in a baking dish and sprinkle with some salt. Let it sit for about 10 minutes to remove the bitterness.

4. In the meantime, brown the ground beef in a pan until cooked through. Add the finely chopped onion and cook for another 2-3 minutes.

5. Add the scooped eggplant flesh and the chopped tomatoes to the pan. Season with salt, pepper, and any other desired spices. Let it simmer over medium heat for about 10 minutes.

6. Slice the zucchini into thin rounds.

7. Remove the eggplant halves from the oven and fill them with the ground beef and tomato mixture. Place the zucchini slices on top of the stuffed eggplants.

8. Grate the gouda cheese and sprinkle it over the zucchini slices.

9. Bake the stuffed eggplants in the preheated oven for about 20-25 minutes, until the cheese is melted and golden brown.

10. Garnish with fresh basil and serve.