Prepare the Eggplant:

• Preheat the oven to 375°F (190°C).
• Cut the eggplants in half lengthwise. Using a spoon, scoop out most of the flesh, leaving about 1/2-inch border around the skin to create a boat-like shape. Reserve the scooped-out flesh for the filling.
• Lightly salt the eggplant halves and place them on a baking sheet, cut side down. Drizzle with a little olive oil. Roast in the preheated oven for 20-25 minutes, until the eggplant is tender and the skin is slightly browned. Set aside to cool.

Prepare the Filling:

• While the eggplants are roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
• Add the bell pepper and zucchini to the skillet, cooking for another 5-7 minutes until the vegetables are tender.
• Chop the reserved eggplant flesh into small pieces and add it to the skillet. Cook for an additional 5 minutes, stirring occasionally.
• Stir in the halved cherry tomatoes (or diced tomatoes), quinoa (if using), dried oregano, salt, and pepper. Cook for another 5 minutes until the mixture is well combined and heated through.
• Remove from heat and let the mixture cool slightly. Stir in the crumbled feta cheese and fresh parsley. Adjust seasoning with more salt and pepper if necessary.

Stuff the Eggplants:

• Once the eggplant halves are cool enough to handle, flip them over (cut side up). Spoon the vegetable and quinoa mixture into each eggplant half, pressing gently to pack the filling.
• If desired, sprinkle breadcrumbs and grated Parmesan cheese on top for a crispy, cheesy crust.

Bake:

• Place the stuffed eggplants back on the baking sheet and drizzle with a little more olive oil. Bake in the oven for 15-20 minutes, until the tops are golden brown and the filling is heated through.

Serve:

• Remove the stuffed eggplants from the oven and let them cool for a few minutes. Garnish with additional fresh parsley and serve hot. These stuffed eggplants can be enjoyed on their own, or with a side of couscous, rice, or a simple green salad.