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Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-inch shell. Cut pulp into small cubes; set shells and cubes aside.
Preheat oven to 400 degrees.
Heat a drizzle of oil in a large skillet. Add onion and garlic and sauté until onion is tender. Add mushrooms, pepper and cubed eggplant; sauté 4-6 minutes or until vegetables are tender. Stir in tomatoes and herbs and season with sea salt and pepper.
Divide mixture evenly between eggplant shells; sprinkle with Parmesan cheese. Place on a baking sheet. Bake 20-25 minutes or until shells are tender.