Cut each eggplant in half lengthwise. Scoop out flesh, leaving about 1/2-inch "wall." Dice scooped-out flesh and saute along with veggies in the stuffing mix.

Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil.

After the stuffing is prepared and in the bowl, mix in the mozzarella cheese.

Brush eggplant skin and inside wall of flesh with olive oil/

Fill cavity of eggplant with stuffing, dividing stuffing evenly between each eggplant half.

Place eggplant on prepared baking sheet and bake 20-30 minutes or until eggplant is soft and stuffing is browned on top.