Start the grill — or turn the oven onto 400 degrees
Slice the eggplants into 1/2 inch thick pieces and lightly brush extra virgin olive oil on both sides
Place the eggplant on the grill, over low heat for about 3-5 minutes on each side. Watch closely. If baking, add the eggplant slices to a baking sheet and bake for 15-20 minutes turning halfway through.
Remove stems from mushrooms and combine with the garlic, red bell pepper, jalepeño pepper (optional) into a manual food chopperor pulse a few times in a food processor.
Heat 2 tablespoons of oil in a medium-sized skillet (we love the Xtrema Versa) over medium heat; add the mushroom mixture and sauté for 3 to 4 minutes, until mushrooms soften. Season with salt to taste.
Transfer mushrooms to a medium-sized mixing bowl. Add chopped parsley and combine.
Place 2-3 tablespoons of the mushroom mixture inside of the eggplant.
Then, rolling from the narrow side to the thickest side, roll the eggplant around the mushroom mixture.
Place the eggplant rolls close to each other on a plate. Sprinkle with parsley.