How to cook
Wash the eggplants, cut the ends off and cut them in half. Use a sharp knife to cut their core without reaching the skin (about 1/2 cm from it). Season them with salt and put them in water for 30 minutes - the cut halves and the fleshy part.
After the eggplant has released its bitter juice, drain it from the water and lightly grease the halves with olive oil and arrange them in a baking pan with the skin facing down.
Finely chop the inside of the vegetables. Chop the fresh and dried tomatoes and mushrooms into pieces of the same size.
Chop the arugula and basil in bulk and mix them with everything else. Season the filling with salt, black pepper and a little olive oil/marinade from the dried tomatoes.
Fill the eggplant boats with the filling and arrange thinly sliced onions on top.
Sprinkle them with olive oil, salt and if desired, you can pour a little water on the bottom. Keep in mind that this is not always necessary, as there are types of eggplant that contain a lot of water and release during baking.
Wrap the stuffed eggplants in aluminum foil and put them in a preheated oven at 390°F (200 degrees) for 40-50 minutes. Then remove the foil and bake them until they aquire a pleasant color.
Enjoy your meal!