Stuffed Eggplant Italiano

• 1 medium size eggplant (about 1 lb.)
• 1/3 c. Kellogg's All-Bran cereal
• 1 c. (2 to 3 oz.) sliced fresh mushrooms
• 1/4 c. Parmesan cheese
• 1/4 c. chopped onion
• 1/4 c. chopped green pepper
• 2 Tbsp. Mazola margarine, melted
• 1 small clove garlic, finely chopped
• 1/4 tsp. salt
• 1/2 tsp. basil leaves
• dash of pepper
• 1/3 c. shredded part-skim Mozzarella cheese

1. Cut eggplant in half, lengthwise.
2. Place halves, cut side down, in shallow baking pan. Bake at 350u0b0 about 15 minutes. Remove from oven. Cool slightly. Scoop out pulp, leaving 3/8-inch shell. Place shells, cut side up, in baking pan.
3. Coarsely chop pulp. Combine with remaining ingredients except Mozzarella cheese. Fill eggplant shells, pressing firmly.
4. Cover with foil.
5. Pierce foil in several places to allow steam to escape.
6. Bake at 350u0b0 about 40 minutes or until vegetables are tender. Remove foil and sprinkle with Mozzarella cheese.
7. Bake, uncovered, about 2 minutes longer or until cheese melts.
8. Cut each half into 2 pieces to serve.
9. Makes 4 servings.

eggplant, kellogg, mushrooms, parmesan cheese, onion, green pepper, margarine, clove garlic, salt, basil, pepper, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1004793 (may not work)