- Preheat oven to 180 ℃ (375 ℉). 
- On a lined baking tray, bake the sliced eggplants for 15-20 minutes to soften the flesh.  
- Allow to cool, then scoop out ⅔ of the flesh. Move the flesh to a food processer and pulse blend to combine. 
- In a frying pan, fry in a little water or stock the onion and garlic until the onion is translucent,  set aside to cool slightly.   
- Add all other ingredients to the frying pan, excluding the crumb and nutritional yeast.  Allow to cook through and the tomatoes to break down and mix through.  
- Scoop the mix into the eggplants evenly, then sprinkle over the crumb and nutritional yeast.   Return the eggplant to the oven and heat through for 20 minutes.  
- Serve with potato and a bucket load of greens.