Get the eggplants ready:

Set the oven temperature to 400°F, or 200°C. Cut the eggplants in half lengthwise. The majority of the meat should be carefully scooped off, leaving about ½-inch around the edges. The scooped aubergine flesh should be chopped and left aside.

Before baking:

Put the eggplant shells, cut-side up, on a baking sheet after brushing them with a little olive oil. Bake for fifteen minutes.

Prepare the chicken:

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add salt, Italian seasoning, paprika, black pepper, and cubed chicken. Cook until the chicken is thoroughly cooked, about 5 to 7 minutes.

Add the veggies:

Add the diced aubergine flesh and onion. Cook for four to five minutes. Add the tomato and garlic, then simmer for an additional two minutes.

Add the spinach:

Cook the chopped spinach for one to two minutes, or until it wilts. Take off the heat and mix in the Parmesan cheese.

Fill the eggplants:

Evenly distribute the chicken and spinach mixture inside the eggplant shells that have already been baked. Add shredded mozzarella on top.

Bake:

Go back to the oven and bake for 12 to 15 minutes, or until the cheese is browned and melted.

Serve:

Serve warm, garnished with fresh parsley. It goes well with garlic bread or a straightforward green salad.