Vegetarian Stuffed Eggplant

I was browsing recipes looking to use a bag of Morningstar Farms sausage-style crumbles and found a bunch of good stuffed squash recipes. This is what I came up with after reading through them. 

You'll need:
1 large eggplant
1 pint baby portabellas, chopped
1 large yellow onion, chopped
1cup vegetarian crumbles (or real sausage if you prefer)
2 oz cheddar cheese, shredded. Reserve a handful.
1/3 cup bread crumbs
3 tablespoons butter
salt and pepper

Printable Recipe

Preheat oven to 375.

Cut eggplant in half lengthwise. With a spoon, carefully scoop out flesh leaving 1/4" in the skin intact. Chop the eggplant you've scooped out. Place shells in a shallow baking dish and set aside.

Melt butter over medium low heat. Add onions, mushrooms and chopped eggplant. Stir and cook until tender, 7-10 minutes. Stir in vegetarian crumbles and cook until heated through, about 3 minutes. Season with salt and pepper to taste. The vegetarian crumbles can be salty, and you're adding cheese, so I only seasoned with pepper. Remove from heat and stir in bread crumbs and cheddar cheese. Fill eggplant shells with stuffing and sprinkle with reserved cheddar cheese.

Bake for 15-20 minutes, or until warmed throughout and cheese is melted. Enjoy!

I really enjoyed this recipe. It's nice and easy, but still delicious and relatively healthy.

Let me know what you think.