Preheat the oven to 375 degrees Fahrenheit.
Cut the very top hard piece of the eggplants off and discard them. Slice the eggplants in half lengthwise.
Line a large sheet pan with a piece of parchment paper and grease it lightly with the olive oil. Then, place the eggplants inside/face down onto the sheet pan.
Place the pan in the oven and roast the eggplants for 30 minutes.
Straight from the oven, place the eggplants into a large, heat-safe bowl, cover it with plastic wrap, and put it in the refrigerator until the eggplants are cool enough to handle with your hands. Wrapping the bowl with plastic wrap makes it easier to peel the eggplant's skin off later on.
Peel off the eggplant's skin and discard them. Remove and toss all of the seeds from the eggplant as well.
With your hands, shred the remaining eggplant into very fine, short pieces.
Take a couple paper towel sheets and squeeze out about 75% of the moisture from the pulled eggplant. You will need to repeat this step with new paper towel about 5 times or so, as the paper towel will become wet very quickly. When done, place the pulled eggplant in a large bowl and set it to the side.
Move on and make the sauce. Alternatively, you can make the sauce while the eggplant is roasting to save yourself some time!