Follow these steps carefully to create perfect Stuffed Eggplant Boats every time:

1. Preheat Oven & Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Prepare the Eggplant Boats: Wash the eggplants thoroughly. Trim off the green stems. Slice each eggplant in half lengthwise.
3. Score and Scoop: Using a small paring knife, carefully score the flesh of each eggplant half in a diamond pattern, leaving about a 1/2-inch border around the skin. Be cautious not to cut through the skin. Use a spoon to gently scoop out the scored flesh, leaving a sturdy shell or “boat” about 1/2-inch thick.
4. Chop the Eggplant Flesh: Finely chop the scooped-out eggplant flesh. Set it aside; this will be added to the filling later, ensuring no part of the delicious eggplant goes to waste and adding extra body to the stuffing.
5. Salt the Eggplant Shells (Optional but Recommended): Place the eggplant shells cut-side up on a wire rack over a sink or baking sheet. Sprinkle the flesh generously with salt. Let them sit for 20-30 minutes. This process, known as degorging, helps draw out excess moisture and some potential bitterness, resulting in a creamier texture after baking. After 30 minutes, use paper towels to pat the shells completely dry, wiping away the salt and moisture beads.
6. Prepare the Eggplant Shells for Baking: Arrange the dried eggplant shells cut-side up on the prepared baking sheet. Brush the insides generously with olive oil.
7. Pre-Bake the Shells: Place the baking sheet in the preheated oven and bake the eggplant shells for 15-20 minutes, or until they begin to soften slightly. This initial baking step ensures the shells become tender and cook through evenly once filled.
8. Cook the Aromatics: While the shells are pre-baking, heat 1 tablespoon of olive oil in a large skillet or pan over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes.
9. Brown the Ground Meat (or Sauté Veggies): Add the ground meat (or lentils/tofu for vegetarian) to the skillet. Break it apart with a spoon and cook until browned, stirring occasionally, about 8-10 minutes. Drain off any excess fat if necessary. If making a vegetarian version, add the lentils/tofu/chopped mushrooms now and sauté for 5-7 minutes.
10. Add Garlic and Spices: Stir in the minced garlic, dried oregano, dried basil, smoked paprika (if using), and red pepper flakes (if using). Cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.
11. Incorporate Eggplant Flesh and Tomatoes: Add the reserved chopped eggplant flesh to the skillet. Cook for about 5 minutes, stirring occasionally, until it softens. Stir in the diced tomatoes (undrained) and tomato paste. Mix well to combine.
12. Simmer the Filling: Pour in the vegetable or chicken broth. Bring the mixture to a simmer. Reduce the heat to low, cover the skillet, and let the filling simmer gently for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally.
13. Season the Filling: Taste the filling and season generously with salt and freshly ground black pepper. Remember that the eggplant shells were salted (if you followed that step), so adjust accordingly. The filling should be flavorful on its own.
14. Stuff the Eggplant Boats: Remove the pre-baked eggplant shells from the oven (leave the oven on). Carefully spoon the prepared filling evenly into each eggplant boat, mounding it slightly.
15. Add Cheese (Optional): If using, sprinkle the shredded mozzarella cheese (or your preferred cheese/dairy-free alternative) evenly over the top of the filling in each boat.
16. Bake the Stuffed Eggplant: Return the baking sheet with the stuffed eggplants to the oven. Bake for another 20-30 minutes, or until the eggplant shells are completely tender (a knife should easily pierce the thickest part of the shell), the filling is heated through, and the cheese (if using) is melted, bubbly, and golden brown.
17. Rest and Garnish: Once baked, carefully remove the baking sheet from the oven. Let the Stuffed Eggplant Boats rest for 5-10 minutes before serving. This allows the filling to set slightly and makes them easier to handle. Just before serving, garnish generously with freshly chopped parsley.