Stuffed Eggplant Italiano - cooking recipe

Ingredients

1 medium size eggplant (about 1 lb.)
1/3 c. Kellogg's All-Bran cereal
1 c. (2 to 3 oz.) sliced fresh mushrooms
1/4 c. Parmesan cheese
1/4 c. chopped onion
1/4 c. chopped green pepper
2 Tbsp. Mazola margarine, melted
1 small clove garlic, finely chopped
1/4 tsp. salt
1/2 tsp. basil leaves
dash of pepper
1/3 c. shredded part-skim Mozzarella cheese

Preparation

Cut eggplant in half, lengthwise.
Place halves, cut side down, in shallow baking pan. Bake at 350\u00b0 about 15 minutes. Remove from oven. Cool slightly. Scoop out pulp, leaving 3/8-inch shell. Place shells, cut side up, in baking pan.
Coarsely chop pulp. Combine with remaining ingredients except Mozzarella cheese. Fill eggplant shells, pressing firmly.
Cover with foil.
Pierce foil in several places to allow steam to escape.
Bake at 350\u00b0 about 40 minutes or until vegetables are tender. Remove foil and sprinkle with Mozzarella cheese.
Bake, uncovered, about 2 minutes longer or until cheese melts.
Cut each half into 2 pieces to serve.
Makes 4 servings.