3 med. eggplants
1/2 lb. chopped mushrooms
2 cloves minced garlic
1 c. chopped onion
1 1/2 c. cottage cheese
1 c. cooked brown rice
1 c. grated Cheddar cheese
1/2 tsp. thyme
1/4 c. toasted sunflower seeds
1/4 c. freshly chopped parsley
Butter for saute (approx. 3 tbsp.)
Paprika
Tabasco sauce
Salt and pepper

Slice the eggplants in half lengthwise. Use soup spoons and/or grapefruit spoons to scoop out the insides, right down to 1/4 inch of skin. Chop the eggplant innards into 1/2 inch bits and saute with the onion, garlic, mushrooms and salt and pepper until the onions are clear and the eggplant is soft. Combine everything and season to your taste. Stuff the shells generously. Dust with paprika and bake uncovered on a greased tray. Shells can be pierced with a fork when they are done.

Cover, if it seems dry.