1 eggplant
16 oz. ground beef
2 tbsp. chopped mushrooms
1/2 c. tomato juice
Salt, pepper, and garlic to taste

Cut eggplant in half lengthwise, boil 15 minutes. Drain. Scoop center weight 8 oz. Save. Cook meat, add mushrooms, seasonings; mix well. Add scooping. Place in shells, top with 1/2 cup tomato juice. Bake 15 to 20 minutes.