1. Prepare the Eggplant:

Preheat the oven to 375°F (190°C). Cut the eggplants in half lengthwise and scoop out the flesh using a spoon, leaving about 1/4 inch of the flesh inside the skin to create a boat-like shell. Dice the scooped-out eggplant flesh and set it aside. Brush the hollowed eggplant halves with 2 tablespoons of olive oil, season with salt and pepper, and place them cut-side up on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the eggplant is soft and slightly golden.

2. Prepare the Filling:

While the eggplant is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the diced eggplant flesh, cherry tomatoes, and dried oregano. Cook for 7-10 minutes, stirring occasionally, until the vegetables are tender and any excess moisture has evaporated.

3. Add Herbs and Cheese:

Once the vegetables are cooked, stir in the cooked quinoa or couscous (if using), chopped basil, parsley, and chili flakes. Season with salt and pepper to taste. Remove from heat and stir in the ricotta or feta cheese, half of the Parmesan, and half of the mozzarella.

4. Stuff the Eggplants:

Remove the roasted eggplant halves from the oven and carefully spoon the filling mixture into each one, pressing it down gently to fill the shells. Sprinkle the tops with the remaining Parmesan, mozzarella, and breadcrumbs if desired for extra crispiness.

5. Bake Until Golden:

Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the tops are golden brown. For an extra golden finish, broil for the last 2-3 minutes, watching carefully to avoid burning.

6. Garnish and Serve:

Remove from the oven and garnish with a few extra fresh basil leaves for a burst of color and flavor. Serve hot with a side salad, crusty bread, or roasted vegetables for a complete meal.