Make this stuffed eggplant recipe as an impressive side dish (that's easier than it looks) or make it main-dish worthy by adding your favorite protein to the filling.
Halve the eggplant lengthwise. Hollow out the halves, leaving 1/4- to 1/2-inch-thick shells; chop pulp. For filling, in a medium skillet, cook mushrooms, onion, and chopped pulp in hot olive oil for 5 minutes. Add tomato; cook and stir for 2 minutes more. Stir in the cooked rice, salt, and pepper.
Lightly coat a 2-quart square baking dish with nonstick cooking spray. Place eggplant halves, cut sides up, in baking dish. Spoon filling into eggplants.
Bake, uncovered, in a 350°F oven for 25 minutes; sprinkle with cheese and bake for 10 to 15 minutes more or until heated through and eggplant shells are just tender.