Preheat
oven to 350 degrees. Cut the eggplant in half lengthwise. Trim the rounded
edges with a knife so that the halves will lay flat on a roasting pan,
cut-side up. Using a sharp-edged spoon, scoop out the flesh, coarsely chop,
and put in a medium bowl. Leave a 1/2-inch border around the interior of the
eggplant; set aside.

Toss
the chopped flesh with all the remaining ingredients except the mozzarella.
Taste the mixture to verify seasoning. Place the eggplant halves on a baking
or roasting pan, cut-side up. Fill each halfway with the stuffing. Arrange 2
to 3 slices of mozzarella on top. Finish with a layer of stuffing, shaping
gently to round the tops. Bake for 45 minutes to an hour, or until tender,
bubbling and golden.

Serves 4-6