Preheat oven to 180°C (350°F).

Cut the eggplants in half lengthwise and score the flesh with a knife.

Drizzle with olive oil, then sprinkle with paprika, black pepper, oregano, minced garlic, and salt.

Place on a baking tray and roast for 20-25 minutes, until soft.

In a pan, heat 1 tbsp olive oil over medium heat.

Sauté onion until translucent.

Add red and green peppers, cook for 2-3 minutes.

Stir in mushrooms, salt, and paprika, and cook for another 3-4 minutes.

Scoop out some of the softened eggplant flesh, mix it with the vegetable filling.

Fill the roasted eggplants with the vegetable mixture.

Sprinkle generously with Parmesan cheese.

Bake for 10 minutes at 180°C (350°F) until cheese is melted and golden.

Enjoy warm as a main dish or side.

Garnish with fresh herbs like parsley or basil.