Cut eggplant in half lengthwise and scoop out pulp. Save the shells. Finely chop eggplant pulp.
Place chopped eggplant, onion, parsley, garlic, mushrooms, and butter in a casserole. Cover and microwave on HIGH for 5 to 6 minutes, stirring about halfway through cooking. Blend in half of the bread crumbs. Divide filling evenly and stiff into the two eggplant shells. Place 1/2 cup water in a 12x8x2-inch baking dish; add stuffed eggplant. Cover and microwave on HIGH for 5 to 7 minutes. Rotate dish after 3 minutes. Top with remaining bread crumbs and paprika. Microwave on HIGH for 1 to 2 minutes longer.
Stuffed eggplant recipe serves 4.
Calories per serving: 70