One fourth inch from edge, cut a circle around middle of eggplant. Use spoon to scoop out whole middle. Cut eggplant into cubes. Dice the onion. Saute onion, then saute eggplant separately and then do mushrooms separately. Toss onions, eggplant and mushrooms together with bread crumbs until oil is soaked up. Add salt, pepper and garlic powder to taste. Then toss with cheddar. Stuff eggplant shell with mixture. Add more grated cheddar to top (press on).

Bake at 325 degrees for 1⁄2 hour.