Jordanian Cheese-stuffed Eggplant

== Description ==
* Yields 4 servings.
== Ingredients ==
* 2 (1 pound) eggplants
* 1 medium onion, chopped
* 2 cloves garlic, minced
* ¼ cup olive oil
* 8 ounces mushrooms, thinly sliced
* 2 medium tomatoes, cut into wedges
* 1 cup salted peanuts
* 1½ cups soft bread crumbs
* 2 tablespoons snipped parsley
* ½ teaspoon salt
* ½ teaspoon ground marjoram
* ½ teaspoon ground oregano
* ⅔ cup grated Parmesan cheese
== Directions ==
# Cut eggplants lengthwise into halves.
# Cut out and cube enough eggplant from shells to measure about 4 cups, leaving a ½-inch wall on side and bottom of each shell; reserve shells.
# Cook and stir eggplant cubes, onion and garlic in oil in 10-inch skillet over medium heat 5 minutes.
# Add remaining ingredients except reserved shells and cheese.
# Cover and cook over low heat 10 minutes.
# Place eggplant shells in ungreased shallow pan; spoon peanut mixture into shells.
# Sprinkle cheese over filled shells.
# Bake uncovered at 350°F until eggplant is tender, 30 to 40 minutes.
Category:Jordanian Vegetarian
Category:Jordanian Appetizers
Category:Marjoram Recipes
Category:Parmesan cheese Recipes
Category:Mushroom Recipes
Category:Eggplant Recipes
Category:Oregano Recipes
Category:Onion Recipes
Category:Tomato Recipes
Category:Peanut Recipes
Category:Breadcrumb Recipes
Category:Recipes that need photos