1. Slice the eggplants in half lengthwise. Score the flesh with a knife, being careful not to cut through the skin. Scoop out the centers, chop them up, and set aside. Brush the eggplant shells with olive oil and roast at 400°F for 25 minutes until tender.

2. In a large skillet, heat olive oil over medium heat. Add diced onion and cook until soft, about 5 minutes. Stir in garlic and cook 1 minute more. Add ground beef or lamb, breaking it apart as it browns. Mix in chopped eggplant flesh, cumin, smoked paprika, salt, and pepper.

3. Once the meat is browned and the eggplant pieces are soft, stir in cooked rice and parsley. Add feta if using. Spoon the filling into the roasted eggplant halves.

4. Pour tomato sauce into a baking dish and place the stuffed eggplants on top. Bake at 375°F for 15-20 minutes, until everything is hot and bubbly.