Preheat the oven to 200C/400F degrees
Halve the eggplants lengthwise
Cut around the inside edge to separate the meat of the eggplant from the skin.
Scoop out the meat and roughly chop. Set eggplant shells aside.
Heat the olive oil in a large skillet over medium heat.
Add the chopped eggplant, stirring frequently, and cook until tender, about 6 minutes.
Add the chopped garlic, oregano, salt & black pepper.
Cook for a further 4 minutes.
Remove the pan from the heat and add the chopped walnuts and ¾ cup of the grated Cheddar cheese
Stir well until the mixture is combined.
Place empty shells on a greased baking sheet and fill with the stuffing.
Sprinkle with the remaining grated Cheddar cheese.
Bake for 30 – 40 minutes or until the eggplant is fork tender.
Serve with the parsley scattered on top.