Cook ground beef and onion in nonstick Dutch oven, stirring frequently, until beef is brown; drain. Stir in bulgur, water, mint, oregano, salt and eggplant. Heat to boiling; reduce heat. Cover and simmer about 30 minutes, stirring occasionally, until bulgur is tender (add small amount of water if necessary).
Stir in tomatoes and cheese. Heat about 5 minutes or just until tomatoes are hot. Serve with additional grated Parmesan cheese if desired.Servings: 8