Preheat the oven to 375 F. Using a paring knife, carefully cut
away the flesh of each eggplant half, leaving about 1/2" of flesh adhering
to the skin. Discard any large clumps of seeds and finely chop the flesh; set
aside. (If there are no seeds, discard about 1/3 of the flesh anyway.)
Lightly brush the insides of each eggplant half with a small
amount of the oil. Sprinkle with the salt and black pepper to taste; set aside.
In a large bowl, combine the eggplant flesh with the bread crumbs,
garlic, onions, mushrooms, red peppers, oregano, rosemary, fennel seeds, 2
tablespoons of the tomato sauce, and the remaining oil. Stir in additional salt
Divide the filling equally among the eggplant halves. Spoon 2
heaping tablespoons tomato sauce over each half.
Arrange the eggplant halves in a 9"x 13" baking dish.
Add 1/4" water to the bottom of the dish. Cover tightly with foil and bake
for 30 minutes.
Uncover and add more water to the bottom of the baking dish, if
necessary. Bake, uncovered, for 15 minutes, or until the eggplant is tender.
Sprinkle with the parsley before serving.