Cut the eggplants in half and place them in the slightly greased pan.
Empty the inside of the eggplants with a spoon, to make room for the filling.
Slice the eggplants insides (the ones you just scooped out), slice the mushrooms and red pepper too.
Mix the diced eggplants, mushrooms and pepper with the Besto pesto sauce in a bowl, season with the salt and pepper. Mix until the ingredients are covered with pesto sauce.
Add the mixture back to the centers of the eggplant.
Chop the tomatoes thinly and layer them on top of the stuffed eggplants.
Top everything with the cheese Parmesan/cheddar.
Preheat your oven to 375 F.
Cover with aluminum foil and bake for 40 minutes.
Remove aluminum foil from the top and bake an addition 20 minutes.
