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Preheat oven to 425°F
Slice 2-3 eggplants into ¼ to ⅓ inch thick slices and lay them out on an oven-safe tray without overlapping
Season eggplant slices with salt and drizzle with olive oil (use 2 trays if needed)
Roast eggplant for 18–20 minutes
While eggplant cooks, combine 1lb ground beef with diced onion, onion powder, granulated garlic, sweet paprika, fresh parsley, salt, and pepper in a bowl
Add ½ cup uncooked rice to the beef mixture if using
Mix beef mixture well and form into 6-8 equal patties or balls
Remove eggplant from oven and let cool for about 1 minute
Take one eggplant slice and lay it across your palm, then place another slice across it in an X shape
Add one beef patty in the center and fold each side over to create a pocket
Repeat pocket-folding process for all remaining eggplant slices
Spread about half a jar of marinara on the bottom of an oven-safe dish
Place the eggplant pockets on top of the marinara sauce
Cover with a lid and bake at 425°F for 22–24 minutes
Remove from oven and top with mozzarella cheese and chili flakes
Broil for 2–3 minutes until melted and bubbly
Serve topped with shredded parmesan and fresh basil, optionally with rice on the side