Prepare the Eggplants

Preheat your oven to 375°F (190°C).

Slice the eggplants in half lengthwise and scoop out the flesh, leaving about half an inch of the skin to create a sturdy boat. You can chop the scooped-out flesh and set it aside for later.

Sauté the Filling

In a skillet over medium heat, add a drizzle of olive oil. Once hot, sauté the chopped onion and minced garlic until softened.

Add the ground meat (or plant-based alternative) to the skillet and cook until browned.

Stir in the chopped eggplant flesh, diced tomatoes, cooked rice, oregano, basil, salt, and pepper. Cook for about 5-7 minutes until everything is well combined. Remove from heat and mix in the Parmesan cheese and fresh parsley.

Stuff the Eggplants

Place the eggplant halves in a baking dish, cut side up. Generously fill each half with the meat and rice mixture, pressing it down gently to pack it in.

Bake

Drizzle the tops of the stuffed eggplants with olive oil and cover the dish with aluminum foil. Bake in the preheated oven for 25 minutes.

Remove the foil and bake for an additional 15 minutes, or until the eggplants are tender and the tops are golden.

Let It Stand

Once baked, let the stuffed eggplants stand for about 10 minutes before serving. This resting time allows the flavors to meld beautifully.

Variations

Vegetarian: Substitute ground meat with lentils or mushrooms for a hearty vegetarian version.

Cheese Lovers: Add mozzarella cheese on top before the final baking stage for a gooey finish.

Spice It Up: For a kick, include some red pepper flakes in the filling.