Preheat the oven to 375°F (190°C).

Cut each eggplant in half lengthwise and scoop out the flesh, leaving a 1/4-inch border. Chop the eggplant flesh and set aside.

Season the fish fillets with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the fish fillets until opaque and cooked through, about 3-4 minutes per side. Remove from the skillet and flake the fish into small pieces.

In the same skillet, heat another tablespoon of olive oil. Add the chopped eggplant flesh, onion, and garlic. Cook until the vegetables are softened, about 5 minutes.

In a bowl, combine the cooked rice, flaked fish, cooked vegetables, breadcrumbs, parsley, and Parmesan cheese. Season with salt and pepper to taste.

Stuff each eggplant half with the rice and fish mixture. Place the stuffed eggplants in a baking dish and drizzle with olive oil.

Bake in the preheated oven for 35-40 minutes, or until the eggplants are tender and the tops are golden brown.

Serve the baked stuffed eggplants as a main course or as a side dish. Enjoy!