Cheese-Stuffed Eggplant (Aubergine)

This Middle Eastern recipe is terrific. We sometimes have this by itself for a light Sunday supper.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2 (1 lb)  eggplants
• 1  medium onion, chopped
• 2  garlic cloves, minced
• 1⁄4 cup olive oil
• 8  ounces mushrooms, thinly sliced
• 2  medium tomatoes, cut into wedges
• 1  cup salted peanuts
• 1 1⁄2 cups  soft breadcrumbs
• 2  tablespoons  snipped fresh parsley
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon  ground marjoram
• 1⁄2 teaspoon ground oregano
• 2⁄3 cup  grated parmesan cheese

Directions

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 350°F until eggplant is tender, about 30 to 40 minutes.