Following another reviewer's suggestion, I simmered the veg mix in water to cut down on the oil, and then used a slotted spoon to transfer the veg into the bread crumb bowl. I only used 1.5c bread crumbs and thought it worked great -- wouldn't suggest going over 2c. Unfortunately, the eggplant shells didn't cook through in the 20 min they spent in the oven, so my guests ended up picking out the filling and eating it w/o the shell. The recipe definitely has potential, so next time I'll try baking the shells, and then stuffing them and baking them further.
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Following another reviewer's suggestion, I simmered the veg mix in water to cut down on the...