In food processor, pulse bread until coarse crumbs form, 10 to 12 times.
Toss crumbs with oil.
Score cut side of each eggplant half by making 4 crosswise cuts, 1/2″ deep.
On parchment-lined sheet pan, place eggplant halves, cut side down, 1″ apart.
Bake until tender, 25 to 30 minutes. Cool 10 minutes.
Carefully scoop pulp from each eggplant half leaving a 1/4″ thick shell. Reserve eggplant shells. Chop pulp 1/2″.
Reduce convection oven to 300 F.
In sauté pan over medium-high heat coated with cooking spray, sauté onion and garlic until onion is translucent, 3 to 5 minutes.
Add chopped eggplant, tomato, red pepper, oregano, salt and black pepper. Sauté until heated through, 5 to 8 minutes. Reduce heat. Cook until liquid evaporates, 5 to 10 minutes.
Stir in cheese and parsley.
In each eggplant shell, layer the eggplant-onion mixture and top with crumb mixture.
On parchment-lined sheet pan, place stuffed eggplant halves 1″ apart.
Bake until internal temperature reaches 165 F and tops are lightly browned, 8 to 10 minutes.