3 medium eggplants
1/2 lb. chopped mushrooms
2 cloves minced garlic
1 cup chopped onions
1 1/2 cup cottage cheese
1 cup cooked brown rice
1 cup grated cheddar
salt and pepper
1 tsp thyme
hot sauce
1/4 cup sunflower seeds
1/4 cup freshly chopped parsley
3 tbsp. olive oil
paprika

1. Slice the eggplants in half lengthwise. Use a soup spoon or a grapefruit spoon to scoop out the insides right down to 1/4 inch of the skin.

2. Chop the eggplant innards into 1/2 inch bits, and saute with the onion, garlic, mushrooms, salt and pepper until the onions are clear and the eggplant is soft.

3. Combine everything else and season according to your nature. Stuff the shells generously and with love. (Yes, that is indeed what this recipe says to do!). Dust with paprika and bake uncovered* on an oiled tray.

Oven temperature = 350 F. Time 35-40 minutes. *Cover is the dish seems dry.