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1
Halve eggplants lengthwise, cutting through stem end.
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2
Cut crosswise slits about one-half inch apart, and carefully slice around inside perimeter without cutting through shell.
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3
Salt eggplant halves, pressing open slits so salt can enter.
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4
Set aside in colander to drain 30 minutes.
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5
Rinse eggplants thoroughly.
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6
Using spoon, scoop out eggplant flesh, and squeeze out excess liquid.
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7
Set aside.
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8
Preheat oven to 375F.
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9
Heat 4 tablespoons oil in skillet over medium-high heat, and saute onions, garlic, mushrooms and eggplant pieces.
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10
Cook until juices begin to evaporate and vegetables brown.
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11
Add tomatoes and juice, orange zest, olives and pepper.
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12
Reduce heat to medium, and cook mixture 8 to 10 minutes more, stirring often.
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13
Stir in breadcrumbs and rosemary, parsley, dillweed and dill seed.
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14
Pour 1 inch water into large roasting pan.
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15
Place eggplant boats in pan.
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16
Spoon filling mixture into each boat.
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17
Place garlic slivers on top of filling.
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18
Brush tops and edges of boats with remaining olive oil.
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19
Cover each loosely with aluminum foil.
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20
Bake 45 minutes, and remove foil.
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21
Bake 15 minutes more, and remove from oven.
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22
To serve, slice each boat into 3 segments, and arrange on serving platter.
