2 (1 pound) eggplants
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup olive oil
8 ounces mushrooms, thinly sliced
2 medium tomatoes, cut into wedges
1 cup salted peanuts
1 1/2 cups soft bread crumbs
2 tablespoons snipped parsley
1/2 teaspoon salt
1/2 teaspoon ground marjoram
1/2 teaspoon ground oregano
2/3 cup grated Parmesan cheese

Cut eggplants lengthwise into halves. Cut out and cube enough eggplant from shells to measure about 4 cups, leaving a 1/2-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 degrees F until eggplant is tender, 30 to 40 minutes.

Yields 4 servings.