Cut the eggplant in half from the top to the bottom and place the eggplant cut side up on a sheet pan lined with parchment paper and rub 2 T of the olive oil all over both sides then sprinkle with 1 t of the salt.
Roast for 35-40 minutes until the flesh is soft an pierces easily with a knife (you can also hit it with the broiler for about 2 minutes at the end if you want a little char).
While the eggplant roasts, in a medium saucepan on high, bring 1 quart of water and 2 t of salt to a boil (or if using the cooked brown rice, heat in the microwave until hot).
Cook the orzo in the water for 12-14 minutes until the pasta is al dente. the drain and place in a large bowl (skip this step if using rice).
Heat a large skillet on medium high and saute the mushrooms in 1 T of the olive oil and 1 t of salt for 5-10 minutes then add to the orzo/rice in the bowl.
Once the eggplant has finished roasting, scoop out the flesh to make a trough of about 2 inches by 4 inches and add to the orzo/rice bowl.
Add the truffle oil and herbs to the bowl, mix thoroughly and mound back into the eggplant dugouts.
Place back in the oven for 5-10 minutes to heath through. When they come out, top with crumbled goat cheese and serve.