Vegetarian Stuffed Eggplant Recipe – Rachael Ray

Ingredients

• 4 small to medium firm eggplants, cut in half lengthwise
• Salt
• Olive oil spray
• Pepper
• A generous handful of dried porcini mushrooms
• 2 tablespoons EVOO, plus more to serve
• 1 onion, finely chopped
• 1 14-ounces can diced or semi dried tomatoes
• 3 cloves garlic, chopped
• ½ cup white wine
• ¾ cup walnuts, toasted and finely chopped
• About 3 cups of homemade toasted breadcrumbs, divided
• A generous handful of pecorino cheese
• About ½ cup combined chopped parsley and mint