• Preheat an oven to 400F.
• Slice the eggplants lengthwise, into ½ thick slices. Generously spray a baking sheet with oil and arrange the eggplant slices in one layer. Spray the eggplants with the oil. You will probably need 2-3 baking sheets to accommodate all the eggplant.
• Place in the preheated oven and bake until eggplants turn golden. Remove from the oven and chill. Turn oven off.
• In the meantime, heat ¼ cup oil in a large pot and sauté the onion.
• Chop the fresh mushrooms in a food processor until they resemble ground meat in texture.
  
• Place the dried mushrooms in a coffee grinder and grind to a powder.
  
• Once the onion is golden, add the ground mushrooms to the pot and sauté on high heat for 5 minutes stirring it occasionally.
• Add the garlic powder, Aleppo pepper and salt and sauté for 1 more minute.
• Turn off the heat, add the chopped parsley and mix well. Chill.
  
• Heat 2 tbsp oil in a small pot and saute the onions for 3 minutes.
• Place the tomatoes in a food processor and puree. Add the tomatoes to the sautéed onion and saute for 2 more minutes.
• Add the tomato paste, water, and spices and stir it all in. Cook on medium heat for 5 minutes. Remove from the heat.

Putting it all together

• Preheat the oven to 375F.
• Place 1 tbs of the mushroom filling on one end of the eggplant and roll up tightly.
  
• Place the eggplant rolls in a baking dish, seam side down, one next to the other.
  
• When baking dish is full, top the eggplant with half the amount of the tomato sauce, and bake in the preheated oven for 25 minutes.
• Serve hot or at room temperature with some good bread.