Creating Turkish Imam Bayildi can be straightforward if you follow these simple steps:

1. Prepare Eggplants: Cut each eggplant in half lengthwise and scoop out a bit of the flesh to create a small well. Salt the insides and let them sit for 20 minutes to draw out excess moisture. Rinse and pat dry.
2. Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onions and garlic, and sauté until translucent.
3. Add Peppers and Spices: Stir in the chopped bell pepper, paprika, and cumin, cooking for an additional 5 minutes.
4. Incorporate Tomatoes: Add the chopped tomatoes and cook until softened, about 7-10 minutes. Season with salt and pepper to taste.
5. Stuff Eggplants: Fill each prepared eggplant half with the vegetable mixture, pressing slightly for the filling to stay in place.
6. Add Lemon Juice: Drizzle lemon juice over the stuffed eggplants for added flavor.
7. Bake: Arrange the filled eggplants in a baking dish. Pour any remaining vegetable mixture around them. Designate a few tablespoons of olive oil on top of the eggplants. Bake in a preheated oven at 375°F (190°C) for 40-50 minutes until the eggplants are tender.
8. Rest: Once cooked, remove the dish from the oven and let it rest for about 10 minutes for the flavors to meld.
9. Garnish and Serve: Mash the eggplant flesh gently with a fork and sprinkle with chopped parsley before serving.

These steps will guide you in creating this incredible dish effortlessly.