2 med. eggplant
1 lb. Italian sausage
1 tbsp. vegetable oil
3/4 c. chopped carrots
1 can sliced mushrooms, drained
1/4 c. process cheese spread

Cut eggplant in half lengthwise. Remove pulp, leaving 1/4 inch shell. Chop pulp. Remove casings from sausage. Brown sausage, stirring to crumble. Drain. Set aside.

Wipe skillet clean. Heat vegetable oil in skillet. Add eggplant pulp and carrot. Saute until tender. Stir in sausage, mushrooms, cheese. Place shells in baking dish. Spoon sausage mixture in shells. Bake at 375 degrees for 20 minutes.