Preheat the oven to 375°F (190°C). Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of the shell. Chop the scooped-out flesh and set aside.

Sauté the Filling

In a large skillet, heat olive oil over medium heat. Add minced garlic and sliced mushrooms, and sauté until the mushrooms are soft. Then add the chopped eggplant flesh and spinach. Cook until the spinach wilts. Pour in the Marsala wine and cook for 2 more minutes.

Combine the Cheeses

In a large bowl, combine the sautéed mixture with goat cheese, ricotta cheese, cooked pasta, salt, black pepper, and fresh basil. Mix well until all ingredients are fully incorporated.

Stuff the Eggplants

Fill each eggplant half with the cheese and vegetable mixture. Place the stuffed eggplants in a baking dish.

Bake

Sprinkle grated Parmesan cheese on top of the stuffed eggplants. Bake in the preheated oven for about 25-30 minutes, or until the eggplants are tender and the tops are golden.

Serve

Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious stuffed eggplants!