Jordanian Cheese-stuffed Eggplant

Description

 * Yields 4 servings.

Ingredients

 * 2 (1 pound) eggplants
 * 1 medium onion, chopped
 * 2 cloves garlic, minced
 * ¼ cup olive oil
 * 8 ounces mushrooms, thinly sliced
 * 2 medium tomatoes, cut into wedges
 * 1 cup salted peanuts
 * 1½ cups soft bread crumbs
 * 2 tablespoons snipped parsley
 * ½ teaspoon salt
 * ½ teaspoon ground marjoram
 * ½ teaspoon ground oregano
 * ⅔ 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 ½-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°F until eggplant is tender, 30 to 40 minutes.