Preheat Oven to 375°F / 190°C 

• Halve the eggplants lengthwise and scoop out the flesh, leaving a shell about a quarter inch thick. Reserve the inside and be sure to chop them in small pieces no bigger than ¼ of an inch.   Brush the insides with olive oil and season with salt and pepper. Bake them on a baking sheet for about 30 minutes or until very soft and tender.
• While the eggplants are baking, heat a large skillet over medium heat. Sauté the onion until translucent, then add the chicken sausage, breaking it apart as it cooks. Once browned, incorporate the mushrooms and sauté them until their water has escaped.  Add bell peppers, rosemary, thyme, and garlic, crushed tomatoes and the scooped-out eggplant flesh. Let the mixture simmer not covered on very low and until the eggplant pieces are soft and tender.  This could take 45 minutes.
• Fill the baked eggplant shells with the sausage and vegetable mixture, then top with mozzarella and Parmesan cheeses. Return to the oven for another 15-20 minutes, or until the cheese is golden and bubbly. For a more golden top, broil for the last few minutes.
• Garnish the finished eggplants with fresh parsley and serve hot, with a side of roasted bell pepper sauce for added flavor. This Mediterranean-inspired dish is a hearty, flavorful meal that's sure to delight.