Preheat oven to 400°F.

Wash and pierce each eggplant 3 or 4 times.

Roast eggplant for 45 minutes to an hour, turning a few times, until softened.

While eggplant roasts, heat olive oil in a large fry pan over medium heat.

Add chopped onion and green pepper to the pan and sauté for 20 to 25 minutes, or until softened.

Add minced garlic and oregano and cook for another minute until fragrant.

Once eggplant is cool enough to handle, cut each eggplant in half lengthwise and scoop out the pulp, leaving the shell intact.

Place the eggplant shells in a large baking dish.

Chop the scooped-out eggplant pulp and add it to the onion and pepper mixture in the fry pan.

Add tomato sauce, salt, and oregano to the eggplant mixture.

Add frozen soy crumbles to the pan and heat through, stirring occasionally.

Stir in 3/4 cup of grated pecorino romano cheese into the filling mixture until well combined.

Fill each eggplant shell with the prepared filling.

Sprinkle the remaining grated cheese on top of the stuffed eggplant.

Bake in the preheated oven for 15 to 20 minutes, or until the topping is bubbly and golden brown.