Aubergines Farcies Duxelles (Eggplant stuffed with mushrooms)

3 (3x6") eggplants
1 tablespoon salt
2 tablespoons olive oil
1 cup minced yellow onion
1 1/2 tablespoons olive oil
salt and pepper to taste
1 pound fresh mushrooms, minced
3 tablespoons butter
1 tablespoon olive oil
4 1/2 ounces cream cheese, softened
1/4 cup minced parsley
1/2 teaspoon basil
3 tablespoons grated Swiss cheese
3 tablespoons fine dry white bread crumbs
2 to 3 tablespoons melted butter

Preheat broiler to 500 degrees. Remove stems from eggplant; cut in half lengthwise. Make cuts in flesh 1 inch apart and to within 1/4 inch of skin. Sprinkle with salt. Place cut side down on paper towel. Let stand for 30 minutes. Squeeze to remove liquid; pat dry. Drizzle with 2 tablespoons oil. Place cut side up in roasting pan. Add 1/8 inch water. Broil 4 to 5 inches from heat source for 10 to 15 minutes or until tender and light brown. Scoop out pulp; chop. Reserve skins. Set aside.

Saute onion in 1 1/2 tablespoons oil over low heat for 10 minutes or until very tender; do not brown. Season with salt and pepper. Add to eggplant. Place mushrooms in towel; twist to extract juices. Saute in mixture of 3 tablespoons butter and 1 tablespoon oil for 5 to 6 minutes. Season with salt and peper. Add to eggplant.

Combine cream cheese, parsley and basil in bowl. Beat until fluffy. Add to vegetables; mix well. Spoon into eggplant skins. Sprinkle mixture of Swiss cheese and bread crumbs. Drizzle with 2 to 3 tablespoons melted butter. Place in roasting pan. Add 1/8 inch water. Bake for 25 minutes or until brown.

6 servings, preheat 375 degrees.