1 med. (about 1 lb.) eggplant
1/3 c. Italian bread crumbs
1 c. sliced mushrooms
1/4 c. Parmesan cheese
1/4 c. chopped onion
1/4 c. chopped green pepper
2 tbsp. butter, melted
3 cloves garlic, minced
1/4 tsp. salt
1 tsp. pepper
1/2 tsp. basil leaves
1/2 tsp. oregano
1/2 c. Mozzarella cheese, grated

Cut eggplant in half, lengthwise. Place halves, cut side down in shallow baking pan. Bake at 350 degrees about 15 minutes. Remove from oven and cool slightly.

Scoop out pulp, leaving 1/2 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 degrees for about 40 minutes. Remove foil and sprinkle with Mozzarella cheese. Bake uncovered for only about 2-3 minutes, just until cheese melts. Cut each half into 2 pieces to serve.