1. Slice the eggplants in half lengthwise and scoop out some of the flesh, leaving about 1/2 inch of shell. Lightly salt the insides and let sit for 15 minutes, then pat dry.

2. Preheat oven to 400°F (200°C). Drizzle eggplant halves with olive oil and place on a baking sheet. Roast for 20–25 minutes until softened.

3. In a skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent. Stir in garlic and cook for 1 minute more.

4. Add ground meat and cook until browned. Chop the scooped-out eggplant flesh and add to the pan along with cherry tomatoes, oregano, parsley, salt, and pepper. Cook for another 8–10 minutes.

5. Remove eggplants from oven and fill them with the cooked mixture. Top with shredded mozzarella and crumbled feta.

6. Return stuffed eggplants to the oven and bake for 15–20 minutes, until cheese is melted and golden.

7. Garnish with fresh parsley and serve warm.