Open eggplants up and down. Make some lines with knife on the inside. Salt and put on a baking sheet, watering them with oil and place in oven to 180 degrees, fire up and down.
Once cooked, remove from oven and let cool.
In a pan put the onion and chopped garlic. Cook and as begins to brown, add the sausage, which will have separated from the intestine and cut, with the mushrooms will have cut a little small.
Once a cold eggplants, we will empty with a spoon. The pulp add it to the pan with the botifarra and mushrooms.
Thincken the milk cream with a little butter and pour an amount in the pan, so it is very soft padding.
After distributing the empty eggplant on a baking sheet, we will fill them with stuffing that we have prepared. Add the seafood cream over the stuffed that we have booked and a good amount of grated cheese.
Introduce the tray in the oven at 200 degrees (up and down) monitor that gently gratine.
Let stand a few minutes to avoid burn and then serve them. They are very good!