This Greek-Style Stuffed Eggplant recipe combines roasting and stovetop cooking to create a flavorful Mediterranean dish. You'll first partially roast the eggplants to soften them, then prepare a savory lamb filling before combining everything for a final bake. The result is tender eggplant boats filled with a richly spiced meat mixture and topped with tangy feta cheese.

1. Step 1: Preheat oven to 400°F

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.

2. Step 2: Prepare the eggplants

   Cut the eggplants in half lengthwise. Using a small knife, score the flesh in a diamond pattern, being careful not to pierce the skin. Brush the cut sides generously with olive oil and sprinkle with 1/4 teaspoon salt.

3. Step 3: Bake eggplants

   Place the eggplant halves cut-side down on the prepared baking sheet. Bake for 20 minutes, until the flesh is softened but not completely cooked.

4. Step 4: Sauté onions

   While the eggplants are baking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

5. Step 5: Cook lamb

   Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Then add the ground lamb, breaking it up with a wooden spoon. Cook until browned, about 5-6 minutes.

6. Step 6: Add tomatoes and seasonings

   Stir in the diced tomatoes, tomato paste, oregano, cinnamon, red wine (if using), remaining salt, and 1/4 teaspoon black pepper. Simmer for 5-7 minutes until the liquid has reduced slightly and the flavors have melded together.

7. Step 7: Add cheese and herbs

   Remove the skillet from heat and stir in half of the feta cheese, the chopped parsley, and mint (if using). Taste and adjust seasonings if needed.

8. Step 8: Create cavity in eggplants

   Remove the eggplants from the oven and carefully flip them over. Using a spoon, gently press down on the flesh to create a cavity for the filling, leaving a 1/2-inch border around the edges.

9. Step 9: Fill eggplants

   Divide the lamb filling evenly among the eggplant halves, mounding it slightly. Sprinkle the remaining feta cheese on top, followed by the breadcrumbs. Drizzle with the remaining tablespoon of olive oil.

10. Step 10: Bake stuffed eggplants

    Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes, until the eggplants are completely tender and the tops are golden brown.

11. Step 11: Garnish and serve

    Let the stuffed eggplants rest for 5 minutes before serving. Garnish with additional chopped parsley and serve with lemon wedges on the side.

For a vegetarian version, substitute the ground lamb with 1 cup cooked lentils or 8 ounces of crumbled plant-based meat alternative. You can prepare the eggplants and filling a day ahead and assemble just before baking for a convenient make-ahead meal.