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.

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

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.

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.

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!