Stuffed Eggplant Mediterranean-Style - cooking recipe

Ingredients

1 medium eggplant
1/2 cup chopped fresh mushrooms
1/4 cup chopped onion
2 teaspoons olive oil
1 medium tomatoes, chopped
1/2 cup cooked rice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded mozzarella cheese

Preparation

Halve the egplant lengthwise. Hollow out the halves leaving 1/2 inch thick shells. Chop the eggplant pulp.
In a medium skillet, cook mushrooms, onion, and eggplant pulp in hot oil for 5 minutes. Add tomato and cook 2 minutes more. Remove from heat, and stir in cooked rice, salt, and pepper.
Lightly grease a square baking dish with nonstick cooking spray. Place eggplant halves, cut side up, in dish. Spoon half of filling into each eggplant half.
Bake, uncovered, in a 350\u00b0 oven for 25 minutes. Sprinkle with cheese and bake 10 to 15 minutes more until heated through and eggplant shells are tender.