Cut eggplants in half lengthwise and score the flesh in a shallow crosshatch.

Bake until the flesh presses easily with a spoon and looks slightly glossy. If the center still feels firm, it will tear when you scoop. If it’s sinking and very dark, the shells may not hold the filling.

Cool a few minutes, then scoop out the flesh, leaving a sturdy border and thin base.

Chop the scooped eggplant so it mixes into the filling instead of sitting in long soft pieces.

Cook onion, carrots, and bell pepper until the onion turns translucent and the carrots soften.

Add mushrooms and keep cooking until the pan goes from wet to mostly dry. If you move on while liquid is pooling, the stuffing can turn loose.

Stir in tomato paste + spice mix and cook until the paste coats everything and darkens slightly.

Add rice + broth, cover, and simmer gently until rice is tender.

If the liquid is gone and rice is still firm, add a small splash more broth and keep covered.

If it’s wet when rice is tender, cook uncovered a few minutes to reduce.

Fold in the chopped roasted eggplant flesh. The mixture should scoop like a thick pilaf, not soup.

Pack into eggplant boats, top with mozzarella, bake until cheese melts and browns in spots.

Rest 2 minutes, then finish with parsley.