Stuffed Eggplant Mediterranean-Style

• 1 medium eggplant
• 1/2 cup chopped fresh mushrooms
• 1/4 cup chopped onion
• 2 teaspoons olive oil
• 1 medium tomatoes, chopped
• 1/2 cup cooked rice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup shredded mozzarella cheese

1. Halve the egplant lengthwise. Hollow out the halves leaving 1/2 inch thick shells. Chop the eggplant pulp.
2. In a medium skillet, cook mushrooms, onion, and eggplant pulp in hot oil for 5 minutes. Add tomato and cook 2 minutes more. Remove from heat, and stir in cooked rice, salt, and pepper.
3. Lightly grease a square baking dish with nonstick cooking spray. Place eggplant halves, cut side up, in dish. Spoon half of filling into each eggplant half.
4. Bake, uncovered, in a 350u0b0 oven for 25 minutes. Sprinkle with cheese and bake 10 to 15 minutes more until heated through and eggplant shells are tender.

eggplant, fresh mushrooms, onion, olive oil, tomatoes, rice, salt, pepper, mozzarella cheese

Taken from www.food.com/recipe/stuffed-eggplant-mediterranean-style-127078 (may not work)