3 tablespoons olive oil
2 garlic cloves, minced
1 medium onion, chopped
1 stalk celery, chopped
4 mushrooms, chopped
2 tablespoons chopped parsley
1 cup grated mozzarella
1 cup (home made sauce) or can tomato sauce
Cut eggplant in half lengthwise (do not peel). Hollow out center of eggplant and set aside. Parboil hollowed-out halves for about 8 minutes (no longer).
Meanwhile, chop the eggplant center. In large frying pan combine olive oil, eggplant center, garlic, mushrooms, onion and celery. Sauté until translucent. Transfer to a mixing bowl.
Add eggs and parsley. Mix well. Fill eggplant sections halfway with cooked mixture. Sprinkle with grated cheese. Add remaining stuffing and top with remaining grated mozzarella, sauce and more grated cheese.
Place in a baking dish and bake at 350° F. for one hour, or until tender.