Cut each eggplant in half lengthwise. Hollow out the eggplant halves leaving a 1/2-inch thick shell. Dice eggplant pulp.Toss with flour to coat well.
Sauté eggplant pulp, half at a time in 2 TB. olive oil. Cook until lightly brown. Spread on paper towels to drain. Repeat with eggplant and oil.
Add butter or margarine to skillet, sauté onion, garlic, mushrooms and nuts for 5 minutes. Add lamb and cook until all pink color disappears. Break up lamb with fork as it cooks.
In large bowl combine cooked eggplant and meat, fresh breadcrumbs, tomatoes, salt, oregano and black pepper. Spoon filling into eggplant shells.
Set shells in large baking pan. Pour in water to depth of 1 inch. Cover pan tightly with foil.
Bake at 375°F for 45 minutes.
Remove foil. Increase heat to 400°F.
Bake 15 minutes longer.
Sprinkle with chopped parsley if desired.