Risotto Stuffed Eggplant

Directions

1. Bring the six c. of liquid to a simmer in a saucepan. Don't boil. Keep hot over low heat.
2. Slice eggplants in half and scoop out the middle of each half, leaving sufficient meat for the eggplant to hold its shape. Rub the scooped out eggplant shells with lemon juice to keep from browning. Place shells in a 13x9 inch pan which has been sprayed with Pam. Chop the eggplant pulp which was scooped out. Measure about 2 c. of minced pulp and throw away the rest or possibly save for another use. Preheat oven to 375.
3. Heat oil in a deep-sided skillet or possibly large saucepan. Add in the onion, celery, garlic and eggplant pulp, saute/fry for 1 minute. Add in rice, saute/fry 5 min.
4. Stir in wine, cook 5 min or possibly till liquid is nearly absorbed. Add in season salt, basil and pepper. Add in broth mix, 1/2 c. at a time, stirring till each portion of broth is absorbed before adding the next
5. (about 30 min total). Remove from heat, stir in Parmesan cheese.
6. Spoon rice into eggplant shells. Sprinkle the grated cheddar proportionately over each shell. Pour about 1/2 c. water into bottom of baking dish and bake in the preheated oven for 30 min, or possibly till golden brown on top.
7. NOTES : I made this for dinner tonight and it was very good! I stole from Ann Cornellier's recipe for Parmesan Risotto Stuffed Portobellos for most of my inspiration. I didn't have portobellos, but i had some eggplant, so...