Instructions: Scoop out and dice flesh of the eggplants leaving the shell as a boat. Fry the onions, mushrooms, garlic , eggplant and pepper until browned and soft.. Mix in bowl with egg and sour cream. Stuff into eggplant shells.

Melt margarine in frying pan and add bread crumbs. Stir well. Top shells with mixture of bread crumbs. Bake in a moderate oven for one hour.

Sprinkle with cheese while hot so that the cheese melts.

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