Cheese-Stuffed Eggplant (Aubergine)

• 2 (1 lb) eggplants
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 14 cup olive oil
• 8 ounces mushrooms, thinly sliced
• 2 medium tomatoes, cut into wedges
• 1 cup salted peanuts
• 1 12 cups soft breadcrumbs
• 2 tablespoons snipped fresh parsley
• 12 teaspoon salt
• 12 teaspoon ground marjoram
• 12 teaspoon ground oregano
• 23 cup grated parmesan cheese

1. Cut eggplants lengthwise into halves.
2. Cut out and cube enough eggplant from shells to measure about 4 cups, leaving a 1/2-inch wall on side and bottom of each shell; reserve shells.
3. Cook and stir eggplant cubes, onion and garlic in oil in 10-inch skillet over medium heat for 5 minutes.
4. Add remaining ingredients except reserved shells and cheese.
5. Cover and cook over low heat 10 minutes.
6. Place eggplant shells in ungreased shallow pan; spoon peanut mixture into shells.
7. Sprinkle cheese over filled shells.
8. Bake, uncovered, at 350F until eggplant is tender, about 30 to 40 minutes.

eggplants, onion, garlic, olive oil, mushrooms, tomatoes, peanuts, breadcrumbs, parsley, salt, ground marjoram, ground oregano, parmesan cheese

Taken from www.food.com/recipe/cheese-stuffed-eggplant-aubergine-34794 (may not work)