Chop all the ingredients and set aside.

Mix all the filling ingredients together until well combined.

Spread the shredded carrot as a base layer.

Spoon the filling mixture on top of the carrot, then bake at medium heat for 30 minutes or until the top starts to brown.

Meanwhile, boil the tomatoes.

Peel the tomatoes.

Sauté the eggplant, sliced onion, and mushroom stems.

Cook until the onion turns translucent.

Mash the tomatoes until smooth.

Combine all the sauce ingredients, add a little water, and season to taste.

Remove the baked mushrooms from the oven.

Place sliced cheese on top and bake again until the cheese melts.

Let cool slightly.

Finally, plate the mushrooms and sprinkle with chopped parsley before serving.