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.