1. Preheat oven to 180°C. Drizzle olive oil and sprinkle salt over the scored eggplant halves. Bake until cooked through.
2. While the eggplant bakes, cook carrots, onions, and garlic on medium heat until translucent.
3. Add Froom mushroom mince, browning it and breaking it into crumbs.
4. Once eggplant is ready, scrape out the flesh, keeping the skins intact. Set the skins aside in a baking dish.
5. Mix the eggplant flesh with the mince mixture and stir well.
6. Add tomato passata and cook the mixture on medium for 5-8 minutes until flavors combine.
7. Spoon the moussaka mixture into the eggplant skins and layer with mozzarella slices.
8. Bake at 180°C for about 20 minutes until the mozzarella is lightly melted.

To Serve:
Remove from oven, sprinkle with basil, and serve immediately with fresh crusty bread and vegetables or a green salad.