Preheat oven to 375 F.

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.