Preheat oven 375 degrees
Rinse eggplant and pat dry. Leave the stem on and cut lengthwise down the eggplant making sure to not cut all the way through. Then cut diagonal to make little bit sized cubes making sure to not cut through.
Finely dice garlic and add to small bowl with olive oil and spices.
Drizzle evenly into eggplant crevices and stick fingers in there to evenly smooth around.
Stuff as much mozzarella cheese as you can into all the little crevices reserving the parmesan for later.
Wrap eggplant tightly in a layer of parchment paper and then aluminum foil. The parchment paper will help keep cheese from sticking but this is optional if you don't have it.
Place on baking sheet or in casserole pan and bake in preheated oven 30 minutes.
Remove from oven, carefully open and stuff in the parmesan cheese.
Leave uncovered and place back in oven for 10 minutes.
Optional: Serve with Marinara dipping sauce