3 med. eggplant
8 oz. mushrooms, chopped
2 cloves garlic, minced
1 c. chopped onion
Salt and pepper, to taste
3 tbsp. butter
1 1/2 c. cottage cheese
1 c. cooked brown rice
1 c. grated Cheddar cheese
1/2 tsp. thyme
Several drops of Tabasco sauce
1/4 c. toasted sunflower seed
Paprika to taste
1/4 c. chopped fresh parsley

Preheat oven to 350°F. Slice eggplant lengthwise. Scoop out centers, leaving 1/4-inch shells. Reserve and chop centers. Sauté reserved eggplant with mushrooms, garlic, onion, salt and pepper in butter until onion is tender. Stir in next 6 ingredients. Stuff eggplant shells with mixture; sprinkle with paprika and parsley. Arrange in buttered baking dish. Bake for 40 minutes.

Makes 6 servings.