Braciole-Inspired Stuffed Eggplant

Halve the eggplant lengthwise and scoop out the flesh, leaving 1/4 to 1/3 niche of the flesh and the shells intact. Chop the scooped-out eggplant flesh.

For the best flavor, heat the oil in a large skillet over medium-high heat. Add the chopped eggplant, garlic, mushrooms and salt and pepper to taste, and cook, stirring, for 5 minutes. Remove from the heat and stir in the bread crumbs, nutritional yeast, raisins, and parsley. Mix well, then taste and adjust the seasonings.

Fill the eggplant shells with the stuffing mixture and place them in the slow cooker. Spoon the marinara sauce on top of and around the eggplant. Sprinkle with the cheese, if desired. Cover and cook on Low until the eggplant is tender, 4 to 6 hours.