A medley of vegetables, brown rice and wheat germ are seasoned and stuffed into eggplant for a hearty dish. Use globe eggplant, the round ones, but look for those on the smaller side for this recipe.
Halve eggplants lengthwise, leaving stem intact.
Arrange eggplant shells on a baking pan coated with cooking oil. Chop eggplant pulp and set aside. Spray large nonstick skillet with cooking oil. Cook onion and garlic over medium heat until onion is tender. Fill eggplant shells with vegetable mixture.