Marco Masteloni of Hartford, Conn., sent in a recipe for stuffed eggplant that he said his Italian grandmother gave him some years ago. It's a long-standing favorite of his and makes for a terrific meatless meal option. He thought that Henderson might want to give it a try. The Italian herbs, tomatoes and earthy cremini mushrooms meld beautiful with the sauteed eggplant, and the pecorino cheese gives the dish just the right little kick. Take care to not over salt the filling, as the pecorino cheese can tend to be a bit on the salty side.