Halve the eggplants and blanch them. Remove the insides using a spoon.
Peel the onion and garlic, cut them and saute in heated oil. Add the cleaned and chopped mushrooms and pepper.
Cook until the vegetables soften. Add the insides of the eggplants and chopped tomato. Stir and season with salt.
Stuff the eggplants with this mixture and arrange them in a suitable oven dish. Sprinkle with oil. Break an egg over each eggplant half.
Bake in a preheated oven until ready.
Serve garnished with parsley.