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1
Adjust two oven racks to the upper-middle and lowest positions, place a rimmed baking sheet on the lowest rack, and heat the oven to 400 degrees.
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2
Brush the cut sides of the eggplant with 2 tablespoons of the oil and season with salt and pepper.
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3
Set the eggplant cut side down on the hot baking sheet and, using oven mitts, carefully cover with foil.
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4
Roast until the eggplant is golden brown and tender, 50 to 55 minutes.
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5
Carefully transfer the eggplant to a paper towellined baking sheet and let drain.
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6
Do not turn off the oven.
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7
Meanwhile, heat the remaining 2 tablespoons oil in a 12-inch skillet over medium heat until shimmering.
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8
Add the onion and 1/2 teaspoon salt and cook until softened and browned, about 10 minutes.
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9
Stir in the garlic, oregano, cinnamon, and cayenne and cook until fragrant, about 30 seconds.
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10
Stir in the tomatoes, 3/4 cup of the cheese, nuts, and vinegar and cook until warmed through, about 1 minute.
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11
Season with salt and pepper to taste and set aside.
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12
Return the roasted eggplant cut side up to the rimmed baking sheet (or use a large casserole dish).
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13
Using two forks, gently push the flesh to the sides of each eggplant half to make room for the filling.
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14
Mound about 1/4 cup of the filling into each eggplant.
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15
(At this point, the eggplants can be covered and refrigerated for up to 24 hours.
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16
).
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17
Sprinkle with the remaining 1/4 cup cheese and bake on the upper-middle rack until the cheese is melted, 5 to 10 minutes.
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18
(If refrigerated, increase the baking time to 8 to 12 minutes.)
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19
Sprinkle with the parsley and serve warm or at room temperature.
