2 lg. eggplant
1 tbsp. unsalted (sweet) butter
2 c. chopped fresh mushrooms (about 1/2 lb.)
2 lg. onions, chopped (1 3/4 c.)
3 cloves garlic, minced
3/4 tsp. dried leaf basil, crumbled
2 c. (8 oz.) shredded low sodium Cheddar cheese, divided
1 c. cooked brown rice
1 c. chopped fresh tomato
1/3 c. unsalted sunflower seeds
1/4 c. chopped fresh parsley
1/4 tsp. Tabasco pepper sauce

Slice eggplant in half lengthwise; scoop out interior, leaving a 1/4 inch thick shell. Set shells aside. Dice scooped out portion.

In a large skillet melt butter; cook diced eggplant, mushrooms, onion, garlic and basil until vegetables are tender. Remove from heat.

Stir in 1 1/2 cups cheese, rice, tomato, sunflower seeds, parsley and Tabasco sauce. Spoon into eggplant shells. Place on a baking sheet. Bake in a 350 degree oven 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake 5 to 10 minutes longer until cheese melts. Yield: 4 servings; about 205 mg. sodium per serving.