Stuffed Eggplant

We planted eggplant for the first time this year in our organic garden, so I've been trying out new recipes this summer. I found this recipe for grilled stuffed eggplant at Rodale.com and "veganized" it for lunch today.

INGREDIENTS:
4 small eggplants
1/8 c. nutritional yeast
1/4 c. Daiya mozzarella vegan cheese
1/4 c chopped white or yellow onion
1/4 c Panko bread crumbs (check the label and make sure there are no hydrogenated oils in it)
4 cloves minced garlic
1 T chopped fresh parsley
1/4 tsp salt
1/4 tsp black pepper
a few red pepper flakes
1 chopped organic tomato - Or, three Roma tomatoes (I removed most of the seeds and juice before chopping)
Shiitake "bacon" (optional)

DIRECTIONS:
1) Slice eggplant in half.
2) Salt eggplant and allow to drain in a colander for about 10-15 minutes.
3) In the meantime, place the other ingredients in a mixing bowl.
4) Wash and dry eggplant.
5) Cut a grid of 1/2" squares in each of the eggplant halves and use a spoon to remove the flesh. Be careful not to cut through the skin.
6) Add all of the eggplant flesh (except one eggplant half that you can save for something else) to the cheese/breadcrumb mixture.
7) Place eggplant in a baking dish and stuff with the mixture.
8) Drizzle with olive oil.
9) The Rodale version of the recipe calls for you to cook the stuffed eggplant in a foil baking pan outside on the grill, but I baked ours at 400 for 20 minutes in the oven.