1. Preheat your oven to 375°F (190°C). Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch-thick shell. Chop the scooped-out flesh and set aside.
2. Drizzle the eggplant shells with olive oil, season with salt and pepper, and place them cut-side down on a baking sheet. Bake for about 15 minutes until the eggplants are tender.
3. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, sautéing until translucent and fragrant, about 3-4 minutes.
4. Stir in the chopped eggplant flesh, cooking for another 5 minutes until softened. Add the marinara sauce, cooked rice, Parmesan cheese, oregano, salt, and pepper. Mix well and cook for another 2-3 minutes.
5. Remove the eggplant shells from the oven and fill them with the cooked mixture. Top with shredded mozzarella cheese.
6. Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes, until the cheese is bubbly and golden.
7. Before serving, garnish with fresh basil leaves if desired.

These steps reflect the kind of cooking that works in my bustling kitchen: straightforward, forgiving, and absolutely delicious. I love how the house smells when this is in the oven, reminding me of my dad’s stories of family meals that were always worth the wait.