1. Remove green caps from eggplants and slice eggplants in half lengthwise. Make deep slashes in eggplant pulp, but do not cut through skins.
2. Sprinkle eggplant halves with the 1 tablespoon salt and allow to stand 1/2 hour.
3. Squeeze moisture out of eggplants. Brush cut surfaces with the 2 tablespoons of olive oil.
4. Heat 4 eggplant halves at a time in Microwave Oven 7 (9) minutes or until tender.
5. Scoop flesh out of eggplant, being careful not to rip skins. Set skins aside. Chop eggplant flesh coarsely. Place in a medium-sized heat-resistant non-metallic bowl and heat, uncovered, in Microwave Oven 4 (5%) minutes or until tender. Stir occasionally.
6. In a large heat-resistant non-metallic bowl, crumble the lamb. Heat, uncovered, in Microwave Oven 5 (6 1/2) minutes, stirring frequently to break up pieces until meat is no longer pink.
7. Liberally oil a deep 2-quart non-metallic casserole. Line casserole with the reserved eggplant skins. Arrange with purple sides toward the outside and wide ends of the eggplant skins at the top of the casserole.
8. Drain the lamb juices and discard. Add chopped eggplant, onion, mushrooms, the 1 teaspoon salt, thyme, rosemary and garlic to the cooked lamb; stir to combine well. Heat, uncovered, in Microwave Oven 5 (6 1/2) minutes.
9. In a small heat-resistant non-metallic bowl combine beef stock and cornstarch. Heat, uncovered, in Microwave Oven 1 (1%) minute or until thickened and clear; stir occasionally. Add, with remaining ingredients, to lamb mixture.
10. Pour mixture into eggplant-skin-lined casserole. Fold skins over filling. Heat, covered with a plate, in Microwave Oven 7 to 9 (9 to 11 1/2) minutes or until a knife inserted in the mixture comes out clean.
11. Invert onto serving platter.