Stuffed Eggplant - cooking recipe

Ingredients

2 small eggplants
1 medium onion, chopped
1 medium green pepper, chopped
1 clove garlic, minced
1 tsp. basil
1 tsp. oregano
1/2 tsp. thyme
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 to 2 c. shredded Mozzarella cheese
1/2 c. olive oil (a must)
1 medium size can tomatoes (14 or 15 oz.)
1/2 lb. sliced fresh mushrooms

Preparation

Combine all the ingredients except the eggplant, olive oil and 1/2 cup of the cheese.
Wash eggplants; cut off top green stem and slice carefully lengthwise (approximately 6 to 7 slices) to form a fan, do not completely cut through to the base.
Line a pan with foil; place eggplant in the pan.
Take a portion of the filling and place between the layers.
Coat heavy with olive oil.
Cover pan with foil.
Bake 45 minutes at 350\u00b0.
After 45 minutes check for tenderness and if eggplant is tender, uncover and sprinkle with half cup cheese and bake another 10 to 15 minutes.
Transfer to serving plate with large spatula.
Serves 2 to 4.