3 med. eggplant
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
Salt and pepper to taste
1/2 tsp. thyme
A few drops of Tabasco sauce
1/4 c. toasted sunflower seeds
1/4 c freshly chopped parsley
3 tbsp. butter for saute
Paprika

Slice the eggplants in half lengthwise. Use soup spoon to scoop out the inside; right down to 1/4 of the skin. Chop the eggplant innards into 1/2- inch bits and saute with onions, garlic, mushrooms, and salt and pepper until onions are clear and eggplant is soft. Combine everything and season to taste. Stuff the shells and dust with paprika and bake uncovered (cover if it seems dry) on a buttered tray at 350 degrees for 35 to 40 minutes. Serves 6.