Wash the eggplants, cut in half lengthwise, sprinkle the halves along the cut with coarse salt and leave for 1 hour. Then rinse the eggplants with warm water and blot with napkins.
Heat up in a skillet 2 tbsp. l. olive oil. Roll eggplant in flour and fry for 3 minutes. from each side. Place on paper towels to drain excess oil.
Carefully, trying not to damage the skin, remove the pulp from the eggplant. Coarsely chop and set aside.
Wash mushrooms, cut. Peel onion and garlic, chop. Wash parsley, dry and chop. Fry in 1 tbsp. l. olive oil mushrooms, onions and garlic (5 min.). Add parsley, salt and pepper to taste. Cook for 2 more minutes.
Remove from heat, add tomato paste and eggplant pulp. Mix.
Preheat the oven to 180ºС. Stuff the eggplant halves with the resulting mixture, sprinkle with marjoram and breadcrumbs. Drizzle with remaining olive oil and bake for 10 minutes.