Stuffed (Aubergine) Eggplant

• 3 medium eggplants
• 2 tablespoons butter or 2 tablespoons margarine
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 12 lb mushroom, chopped
• 1 12 cups cottage cheese
• 1 cup cooked rice
• 1 cup cheese, grated
• 12 teaspoon thyme

1. Slice eggplants in half lengthwise, use a spoon to scoop out the insides, down to 1/4" of the skin.
2. Chop the eggplant innards and cook in a skillet in margarine or butter with onions, garlic and mushrooms over medium heat, until the onions are clear and the eggplant is soft.
3. Combine all other ingredients and stuff the eggplant shells.
4. Bake, uncovered at 350 degrees for 35-40 minutes.

eggplants, butter, onion, garlic, mushroom, cottage cheese, rice, cheese, thyme

Taken from www.food.com/recipe/stuffed-aubergine-eggplant-97330 (may not work)