Preheat oven to 350 degrees. Wash the eggplant. Cut eggplant in half.

Run your knife along the rim off the eggplant half. Be careful not to pierce the skin. Using a spoon (sometime your hand works better) scoop out the inside of the eggplant. Do this to all the eggplants. Cube the eggplant insides.

Place the eggplant boats in an oiled casserole dish. Sean them with a drizzle of olive oil and salt and pepper. Cook them in your pre-heated iven for 15- 20 minutes.

While the eggplant boats are pre-baking, heat olive oil and garlic in a medium fry pan. Saute the garlic for a few minutes. Be careful not to burn the garlic. Add the eggplant cubes and cook until softened. Add the tomato puree, oregano,and salt & pepper. Let it all cook together for about 10 minutes.

Remove the pan from the heat and add the Parmesan cheese and mozzarella cheese.

Remove your eggplant boats from the oven- careful it will be hot! Stuff the eggplant boats with with your cheesy mixture and sprinkle with some breadcrumbs.

Put them back in the oven for another 20 to 30 minutes until the breadcrumds are browned and eggplant is tender.