1. Preheat your oven to 375°F. Lightly grease a baking dish.

2. Slice the eggplants in half lengthwise. Scoop out the flesh, leaving a ½-inch border to create ‘boats.’ Chop the scooped-out flesh and set it aside.

3. Brush the eggplant halves with olive oil, season with salt and pepper, and roast them for 20 minutes until tender.

4. In a skillet, heat olive oil and sauté the onion until translucent. Add the garlic and chopped eggplant flesh, and cook until softened. Remove from heat and let cool slightly.

5. In a bowl, combine the ricotta, egg, Parmesan, mozzarella, parsley, basil, oregano, salt, and pepper. Stir in the sautéed mixture.

6. Spoon the filling into the roasted eggplant halves.

7. Spread a layer of marinara sauce in the baking dish, place the stuffed eggplants on top, cover with the remaining marinara, and sprinkle with extra mozzarella, Parmesan, and breadcrumbs (if using).

8. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes until the cheese is bubbly and golden.

9. Sprinkle with fresh basil and serve the Stuffed Eggplant Parmesan warm.