Turkish Stuffed Eggplants

Ingredients

• 4 medium eggplants (1¾ lb. total)
• Kosher salt
• Freshly ground black pepper
• 1¼ cups extra-virgin olive oil, divided, plus more for drizzling
• 2 large white onions, thinly sliced (2½ cups)
• 1 medium red bell pepper, finely chopped (1½ cups)
• 4 medium garlic cloves, minced (1 Tbsp.)
• 1½ tsp. ground cumin
• 1 tsp. sweet paprika
• ¼ tsp. ground cinnamon
• ¼ cup plus 1 Tbsp. finely chopped Italian parsley leaves, divided