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Preheat the oven to 400˚F.
Cut the eggplants in half, longwise. Scoop out the flesh/pulp, leaving a ½-inch border around the eggplant shell. Chop up the pulp and set it aside.
Place the empty eggplant shells on a rimmed baking sheet; season the empty shells with salt and pepper, and let stand cut-side up.
Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and the chopped eggplant flesh to the skillet; cook for 2 minutes.
Break up the sausage with your fingers and add it to the skillet; stir in the garlic, parsley, thyme, oregano, salt, and pepper, and cook until the sausage is evenly browned, about 6 minutes.
Remove the skillet from the heat and taste the mixture for salt and pepper; adjust accordingly.
Using paper towels, wipe down the eggplant shells/boats. Stuff the sausage mixture into the eggplant shells.
Pour hot water inside the baking sheet, around the eggplants. Bake in the oven for 25 to 30 minutes, or until the eggplant is tender.
Remove from oven and sprinkle cheese on top of each eggplant. Bake for another 5 minutes, or until the cheese has melted.
Remove from oven and serve.