Preheat oven to 425ºF.
Halve the eggplants lengthwise. With a small paring knife, score the flesh and cut the eggplant around, leaving a 1/4-inch border from the skin. Scoop out the flesh with a spoon, leaving eggplant shells or boats for roasting.
Chop the eggplant flesh and season with some salt. Drain on a kitchen towel or paper towels.
Dress the eggplant halves with a drizzle of EVOO to coat the fleshy insides and season with a little salt and pepper. Roast 15 minutes then remove from oven. Reduce heat to 375ºF.