1 lg. eggplant
1/2 c. minced onion (1 med.)
1 (9 oz.) can sliced mushrooms
2 c. shredded cheddar cheese
1 c. soft bread crumbs (2 slices)
6 tbsp. butter
Salt
Pepper

Cut eggplant in half lengthwise; scoop out interior, leaving a 1/4" shell. Dice scooped out portion. Saute in 4 tablespoons butter. Cook until tender, stirring occasionally. Reserve. Melt remaining 2 tablespoons of butter in skillet over medium heat. Add onion. Cook 2 minutes. Add mushrooms. Cook 5 minutes. Combine eggplant, onion, and mushroom mixture, 1 cup grated cheese, bread crumbs, salt and pepper; mix well. Divide filling between eggplant shells. Sprinkle with remaining cheese. Bake 15 to 20 minutes at 375 degrees. To serve, cut each in half or thirds. Makes 4 to 6 servings.