1. Adjust two oven racks to the upper-middle and lowest positions, place a rimmed baking sheet on the lowest rack, and heat the oven to 400 degrees. 2. Brush the cut sides of the eggplant with 2 tablespoons of the oil and season with salt and pepper. Set the eggplant cut side down on the hot baking sheet and, using oven mitts, carefully cover with foil. Roast until the eggplant is golden brown and tender, 50 to 55 minutes. Carefully transfer the eggplant to a paper towel–lined baking sheet and let drain. Do not turn off the oven. 3. Meanwhile, heat the remaining 2 tablespoons oil in a 12-inch skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until softened and browned, about 10 minutes. Stir in the garlic, oregano, cinnamon, and cayenne and cook until fragrant, about 30 seconds. Stir in the tomatoes, 3/4 cup of the cheese, nuts, and vinegar and cook until warmed through, about 1 minute. Season with salt and pepper to taste and set aside. 4. Return the roasted eggplant cut side up to the rimmed baking sheet (or use a large casserole dish). Using two forks, gently push the flesh to the sides of each eggplant half to make room for the filling. Mound about 1/4 cup of the filling into each eggplant. (At this point, the eggplants can be covered and refrigerated for up to 24 hours.). 5. Sprinkle with the remaining 1/4 cup cheese and bake on the upper-middle rack until the cheese is melted, 5 to 10 minutes. (If refrigerated, increase the baking time to 8 to 12 minutes.) Sprinkle with the parsley and serve warm or at room temperature. ---------------------------------------------------------------------------
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