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1
Preheat oven to 450.
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2
Halve eggplants lengthwise.
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3
Score the flesh of each half lightly to make a border about 3/8 inch from the skin.
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4
Score center of each half lightly three times to allow heat to penetrate.
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5
Sprinkle cut surface with salt.
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6
Place eggplants, cut side up, on a lightly sprayed sheet pan and bake until flesh is tender, 20-25 minutes.
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7
Let cool slightly.
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8
Meanwhile, spray vegetable oil in a large skillet over low heat.
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9
Add shallots and saute about 30 seconds until soft but not brown.
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10
Add mushrooms and season with salt and pepper.
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11
Cook over high heat, stirring continuously, until mixture is dry, 3-5 minutes.
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12
Set as ide.
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13
Cut each eggplant gently along scored border and remove pulp carefully with a spoon without piercing skin.
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14
Put shells in large, oiled gratin dish.
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15
Chop eggplant flesh.
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16
Mix with mushroom stuffing and stir in garlic, parsley and cayenne pepper.
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17
(or, just throw it all in the food processor!
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18
;^) Spoon stuffing into eggplant shells.
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19
Sprinkle with bread crumbs, then mist with vegetable spray or drizzle with oil, if desired.
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20
Bake until hot, 10-15 minutes.
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21
If bread crumbs have not browned, run under a broiler for a few seconds.
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22
Serve hot.
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23
Optional: sprinkle with Parmesan or nonfat pizza cheese.
