2 med. eggplant
1 tsp. salt
1/2 c. butter
1 (8 oz.) pkg. seasoned bread stuffing mix
1/4 lb. fresh mushrooms, sliced
1/2 c. chopped onion
1 clove garlic, minced
2 med. tomatoes, peeled, seeded and diced
1/4 c. water

Wash eggplant and dry, cut in halves lengthwise; remove inside portion leaving about 1/4 to 1/2 inch pulp intact. Cut removed pulp into cubes and sprinkle lightly with salt; place in a bowl, weight down lightly and let stand for about half hour. Place eggplant shells, cut side down, in a shallow baking pan with about 1/2 inch water. Bake in 375 degree oven for about 10 minutes or until shells are tender. Drain; turn cut side up and place in pan close together. to make stuffing, heat 1/4 cup of the butter in a skillet; toss bread stuffing in butter for about 2 minutes and turn into a mixing bowl. melt remaining butter in skillet and add the eggplant cubes, well drained, and cook from 3 to 5 minutes. Add to stuffing. Saute tomatoes and mushrooms in skillet for about 1 minutes and add to stuffing mixture. Put the 1/4 cup water in skillet; bring to a boil and pour over stuffing ingredients. Toss and fill eggplant shells. Bake in 375 degree oven for 20 minutes or until nicely browned over the top. Serves 4 or more.