Jordanian Cheese-stuffed Eggplant

Description
Yields 4 servings.

Ingredients

 * 2 (1 pound) Eggplants
 * 1 medium Onion, chopped
 * 2 cloves garlic, 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 bread crumbs
 * 2 tablespoons snipped 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 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 degrees F until Eggplant is tender, 30 to 40 minutes.