Cut the eggplants in half lengthwise leaving the stem intact.
Carve around the perimeter of the eggplant with a paring knife, leaving about ¼ inch of the flesh attached. Make a cross on the flesh of the eggplant and scoop out the flesh in chunks. Set the eggplant flesh aside.
Brush 1 teaspoon of the olive oil on the eggplant halves and shake on ½ teaspoon of salt. Place in the oven, uncovered, for 20 minutes.
Dice up the reserved eggplant flesh with the red onion and garlic cloves. Set aside 2 tablespoons of the red onion and 1 diced garlic clove for the topping.
Add 1 tablespoon oil to a frying pan. Bring the heat to medium and add the onion and garlic. Cook for 3 minutes before adding the eggplant. Stir for about 5 minutes. Now add the cooked quinoa, sun-dried tomatoes, ¼ cup parsley, tahini, ½ teaspoon salt, and oregano. Saute for 5 minutes.
Fill the eggplant shells with the veggie mixture and put them back in the still-warm oven (it should be turned off, but retaining heat from its prior use).
In a medium bowl, combine the remaining garlic and onion, the remaining 1 tablespoon olive oil, lemon juice, ½ teaspoon salt, ¼ cup parsley, the grape tomatoes, olives, roasted red peppers, basil, capers, and za'atar. Stir to combine.
Pull the eggplant boats out of the oven and top them with the Mediterranean salad mixture. Top with more basil, if desired. The Mediterranean baked stuff eggplant is ready to serve.