Cheesy Stuffed Eggplants

Bring a large pot of salted water to a boil.

Combine bulgur and broth in a 1-quart glass measuring cup or bowl; microwave on high 6 to 8 minutes, until most of the broth has been absorbed. Drain bulgur in a sieve; transfer to a bowl.

Meanwhile, halve eggplants lengthwise. Using a paring knife, cut and scoop out flesh and seeds, leaving a 1/2-inch-thick edge inside the shells. Drop eggplant shells in boiling water; simmer 4 minutes until just tender when pierced with a fork. Drain in a colander. Chop scooped-out eggplant flesh into 1/2-inch pieces. Heat the broiler.

Spray rack of broiler pan with olive oil cooking spray. Pat shells dry with paper towels and arrange them cut side up on rack; spray shells with cooking spray. Broil 5 minutes, until tender and remove broiler pan to stove top. Turn oven to 425 degrees F.

Heat oil in a large skillet over medium-high heat. Sauté onions, eggplant pieces, and 1 teaspoon of the salt for 6 minutes or until eggplant is tender. Add zucchini, tomatoes, walnuts, and garlic paste. Sauté, tossing frequently, 4 minutes or until vegetables are just tender. Add mixture to bulgur. Stir in basil, remaining salt, and ground pepper. Cool slightly, then stir in 1/2 cup of the mozzarella.

Spoon filling into eggplant shells. Top with remaining mozzarella. Bake 20 minutes until heated through and browned on top.