<http://schema.org/recipeInstructions>
" Halve the eggplants lengthwise and cut out the flesh, leaving 1/4-inch shells. Cut the flesh into 1/2-inch dice. Salt the eggplant shells and let stand for 30 minutes. Pat the shells dry. Preheat the oven to 350 degrees F. Rub the eggplants with oil; set them on a rimmed baking sheet, cut side down. Add 1/4 cup of water, cover with foil, and bake for 45 minutes. Meanwhile, in a skillet, heat 2 tablespoons of olive oil. Add the mushrooms. Season with salt and pepper, cover, and cook over moderate heat until tender; transfer to a bowl. Heat 1 tablespoon of olive oil in the skillet. Add the diced eggplant. Season with salt and pepper, cover, and cook until tender and browned, 3 minutes; add to the mushrooms. Add the garlic, onion, and 2 tablespoons of olive oil to the skillet. Cover and cook, until softened. Add the cumin and 1 tablespoon of the butter, and stir until fragrant, 1 minute; add to the mushrooms. Stir in the wine-soaked bread, cheese, and broth, and season the filling with salt and pepper. Increase the oven temperature to 425 degrees F. Turn the eggplant shells cut side up and fill with the bread stuffing. Dot the tops with the remaining 1 tablespoon of butter and bake in the upper third of the oven for 10 minutes. Preheat the broiler. Broil the eggplant 4 inches from the heat until browned, 2 minutes. Top with the parsley and serve."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a15364/mushroom-stuffed-eggplant-recipe-fw0411/>