1

Preheat the oven to 400°F.

2

Rub the cut sides of the eggplant with oil. Place the eggplant on a nonstick baking sheet cut-sides up. Bake for 20 to 25 minutes (the eggplant should not be cooked entirely through). Remove the eggplant from the oven and flip it over with a spatula; let it cool on the baking sheet. Leave the oven on.

3

Meanwhile, coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add the onions, carrot, and peppers. Sauté until soft and slightly browned, about 5 to 7 minutes. Add the garlic and the mushrooms. Increase the heat to high and continue to sauté until the mushrooms soften and release their juices, about 5 to 7 minutes. Remove the pan from the heat and stir in the parsley and thyme; season to taste with salt and pepper.

4

Scoop out the flesh of the cooled eggplant with a spoon, leaving about a 1/4-inch of eggplant flesh in the skin. Coarsely chop the scooped out eggplant and add it to the mushroom mixture; mix well.

5

Fill each eggplant shell with about 1 1/2 cups of filling. Place the stuffed eggplant shells in a nonstick 9 X 13-inch pan. Spoon 1/2 cup of the tomato sauce over each stuffed eggplant shell. Bake for 15 minutes, remove from oven and let cool. Yields one stuffed eggplant half per serving.

6

Try some of our other fabulous freezable recipes such as Chile-Spiced Red Snapper and Couscous Stew, Mexican Meatloaf, Mustard-Dill Chicken in Foil Packs, and Turkey and Mango Picadillo.