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CUT lengthwise slice 1/2-inch from top of each eggplant; discard. Using a spoon or melon baller, scoop out the pulp leaving 1/4-inch shell. Set aside eggplant shells. Finely chop pulp.
HEAT oil in large skillet over high heat. Add eggplant pulp and mushrooms; cook about 5 minutes or until liquid is evaporated, stirring often. Add pepper and garlic; cook and stir until pepper is tender. Stir in salsa. Bring to a boil. Reduce heat to medium. Cook and stir 2 minutes. Stir in 1 cup Crispy Fried Onions. Spoon filling into shells, mounding slightly. Sprinkle remaining onions and cheeses on top.
PLACE eggplants on oiled rack. Grill over medium heat 15 minutes or until eggplants are tender. Serve warm.