Stuffed Eggplant

• 2 small eggplants (about 6-7 oz. each)
• 1 tablespoon olive oil
• 1 cup chopped portabella mushroom
• 12 cup chopped onion
• 2 garlic cloves, minced (grated is easier)
• 12 cup chopped tomato
• 2 tablespoons chopped fresh parsley
• 1 tablespoon plain breadcrumbs
• 1 tablespoon grated parmesan cheese
• 14 teaspoon ground pepper (or less, to taste)
• salt

1. Preheat oven to 350 Fahrenheit.
2. Cut eggplants in half lengthwise.
3. Scoop out the flesh, leaving a 1/4-inch-thick shell; chop the scooped flesh.
4. Place the shells on a baking pan and bake 15 minutes.
5. While shells bake, prepare the filling.
6. Heat the oil in a medium nonstick skillet over medium-high heat.
7. Add chopped eggplant,mushroom, onion, and garlic.
8. Cook, stirring, until slightly softened, about 4 minutes.
9. Stir in the tomato and cook, stirring, 1 minute longer.
10. Add the remaining ingredients.
11. Spoon mixture into the eggplant shells, then return them to the oven.
12. Bake 15 to 20 minutes or until filling is heated through.

eggplants, olive oil, portabella mushroom, onion, garlic, tomato, parsley, breadcrumbs, parmesan cheese, ground pepper, salt

Taken from www.food.com/recipe/stuffed-eggplant-500720 (may not work)