To create your own stuffed eggplant masterpiece, follow these simple steps:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C).
2. Prepare the Eggplants: Cut the eggplants in half lengthwise. Scoop out the flesh, leaving about ½ inch of the shell intact. Reserve the flesh for the filling.
3. Brush with Olive Oil: Place the eggplant halves cut-side up on a baking sheet and brush them lightly with olive oil. Sprinkle with salt and pepper.
4. Roast the Eggplant: Roast the eggplant shells in the preheated oven for about 20 minutes until tender.
5. Cook the Filling: In a skillet, heat remaining olive oil over medium heat. Add chopped onions and garlic, and sauté until translucent, about 3-4 minutes.
6. Add Tomato and Eggplant Flesh: Stir in the diced tomatoes and the reserved eggplant flesh. Cook for another 5 minutes until everything is well combined.
7. Add Additional Ingredients: Mix in the cooked quinoa or rice, spinach, oregano, basil, and red pepper flakes. Cook until the spinach has wilted, about 2-3 minutes.
8. Cheese it Up: If using mozzarella cheese, fold it into the filling until melted and well-combined. Season the filling with salt and pepper to taste.
9. Stuff the Eggplant: Remove the roasted eggplant shells from the oven. Fill each half generously with the prepared filling, pressing down gently to pack it in.
10. Top with Parmesan: Sprinkle grated Parmesan cheese over the stuffed eggplants.
11. Bake: Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes until the tops are golden and bubbling.
12. Garnish: Once done, remove from the oven and allow them to cool for a few minutes. Garnish with freshly chopped parsley or basil.

With these straightforward steps, you’ll create an amazing dish that is sure to delight!