Cut eggplant in half lengthwise. Carefully scoop out and chop flesh, leaving skin intact. Place in a shallow baking dish and set aside.
Heat butter in a large frypan over medium high heat. Cook and stir eggplant, mushrooms and onion until tender, 7 to 10 minutes. Stir in bread crumbs and 1 cup (125g) of cheddar cheese. Fill eggplant shells with stuffing and sprinkle with remaining cup of cheddar cheese.
Bake in the preheated oven for 15 to 20 minutes, or until warmed throughout and melted on top.
This was really good. We live in Rwanda, with limited ingredient options, but had all we needed to make this yummy dish (eggplant & mushrooms from friends' gardens, cheddar from the US). Will definitely make again. - 07 Nov 2013