Dish is topped with a pear.
Slice the pear and soak in lemon juice until you serve the salad. Preheat oven to 375° F. Spray a baking pan with nonstick cooking spray. Cook ground meat and set aside. Trim the stems from the eggplant and cut in half lengthwise. Scoop the pulp from the center of each half, leaving about 1/2-inch of flesh. Cut the eggplant pulp into 1/2-inch pieces. Place a large sauté pan over moderate heat and add the oil. Once the oil is hot, add the onion, garlic, zucchini, mushrooms, black pepper, and cubed eggplant. Cook, stirring until tender, about 6 minutes. Add the tomato sauce, tomatoes, thyme, and basil; heat through. Lightly spray the cut edges of the eggplant with nonstick cooking spray; then spoon one-sixth of the vegetable mixture into each shell. Top each eggplant with one sixth of the pepper jack and Parmesan. Place the stuffed eggplants in the prepared baking pan and bake until the eggplant is hot and the cheese is bubbly, about 20 minutes. Meanwhile make the Small Side Salad with Dressing and set aside. Top with pear just before you serve. You may add the lemon juice to the salads if you want.