Preheat your oven to 375°F (190°C).

Wash the eggplants and slice them in half lengthwise. Scoop out the flesh from the center, leaving about 1/4 inch of the shell intact. Save the flesh for later use.

Place the hollowed-out eggplant halves on a baking sheet, brush them lightly with 1 tablespoon of olive oil, and season with salt and pepper. Bake for 15 minutes to soften the shells.

While the eggplant shells are baking, chop the scooped-out eggplant flesh into small pieces.

Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until softened, about 3 minutes.

Add the chopped eggplant flesh to the skillet and cook for another 5-7 minutes, until tender.

Stir in the cooked halal ground chicken or turkey, marinara sauce, oregano, basil, and red pepper flakes (if using). Cook for 5 minutes, allowing the flavors to combine. Season with salt and pepper to taste.

Remove the skillet from heat and stir in the ricotta cheese.

Fill the baked eggplant shells with the stuffing mixture, dividing it evenly between the halves.

Top each stuffed eggplant half with shredded mozzarella cheese and grated Parmesan cheese.

Return the stuffed eggplants to the oven and bake for an additional 20 minutes, or until the cheese is melted and bubbly.

Remove from the oven, garnish with chopped fresh parsley, and serve warm.