Turn oven to 375 degree
Slice eggplants in half with a spoon remove insides
Rub eggplant shells with olive oil, garlic, salt and pepper
Roast eggplant in preheated oven for 15 minutes
Mean while cut inside of eggplant into medium cubes
Saute onion and garlic until limp
Add eggplant saute until eggplant is soft
Mix in prepared rice, spinach, and Parmesan cheese
Divide filling among the 8 eggplant half’s
Line the roasting pan with 1 cup prepared marinara sauce
Place the eggplant on top of the marinara sauce
Top each eggplant half with remaining 2 cup marinara sauce and additional parmesan
Return to oven bake covered for an additional 30 minutes.
