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Lynn's Cajun Stuffed Egg Plant

2 eggplants -- about 24-oz each 
1 cup chopped onions 
1/2 cup water 
1/8 cup corn kernels 
1  bell pepper -- chopped 
1 cup hot cooked rice 
4 ounces  sausage -- links Cajun-Style, cooked -- drained and chopped 
1 medium tomato -- chopped 
1/4 cup chopped fresh parsley 
1 tesp dried basil  
1/2 teaspoon red pepper flakes 
1 tesp ground cumin 
Salt & ground black pepper 
1/4 cup dry bread crumbs  Preheat the oven to 450F. Halve each eggplant, remove the tops and, using a melon baller, scoop out the flesh, leaving 1/4" thick shells. Chop the eggplant flesh. Place the shells in boiling water for 2 to 3 minutes to soften. Invert and drain on paper towels. Coat a large no-stick frying pan with no-stick spray. Add the onions and water. Cook over medium-high heat, stirring occasionally, for 5 minutes, or until the onions soften. Add the corn, yellow peppers and chopped eggplant. Cook for 5 minutes. Add the rice, sausages tomatoes, parsley, basil, pepper flakes and cumin. Cook for 10 minutes, or until the eggplant softens. Season with the salt (if using) and black pepper. Divide the mixture among the eggplant shells, mounding it as necessary to fit. Coat a 9" x 13" baking dish with no-stick spray and arrange the shells in the baking dish. Sprinkle with the bread crumbs. Bake for 25 to 30 minutes, or until the topping is browned.

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