French Stuffed Eggplants

1 Cut eggplants in halves. Sprinkle with sea salt and let the bitter juice ooze for 40 minutes. Wipe the liquid away with a paper towel.

2 Preheat the oven to 180 ºC or 350 ºF. Sprinkle eggplant halves with olive oil and black pepper. Roast for 25 minutes. 

3 Meanwhile, prepare the stuffing: in a skillet or pot heat 2 tablespoons olive oil. Finely chop garlic and onion. Fry over medium heat for 3 minutes. Finely chop tomatoes and mushrooms and add them to the skillet. Cook for 10 minutes, stirring occasionally. Add chopped basil and parsley.

4 When eggplants are ready, make cuts along edges. Carefully remove the flesh with a spoon. Dice one half of it, keeping the other half for other dishes. Add diced eggplants to the filling and mix well. 

5 Stuff eggplant boats with the filling and sprinkle with grinded cheese. Bake for 10 minutes or until cheese is melted. Serve with salad greens. Enjoy!