Cut eggplant in half lengthwise. Make crisscross patterns in the pulp & sprinkle with salt. Let stand for 3o minutes. Rinse thoroughly & drain well, drying with paper towels. Peel & coarsely chop.
Heat 2 tb oil in a skillet over a medium heat. Cook eggplant till softened. Let cool.
Heat remining oil & cook onion, celery, choped mushrooms & garlic for 4 minutes. Add tomatoes & return eggplant to skillet. Stir in breadcrumbs, tomato paste & 3 tb parsley. Add basil. Continue to cook for 4 minutes.
Just before serving, wipe mushrooms with cloth dampened in lemon juice. Carefully remove the stems. Fill each cap with some of the eggplant mixture. Sprinkle with remaining parsley & serve.
You can serve the mushrooms hot by baking briefly until watm & then sprinkling with parsley.