In a large bowl combine cooked rice, tomatoes and pulp from eggplant. Stir in onion mixture and onion powder.

Pour  2 cups spaghetti sauce in bottom of 13×9 baking dish.

Stuff rice mixture in eggplant halves and place in baking dish.

Pour remaining sauce over stuff rice mixture and sprinkle on vegan parmesan alternative.

Cover and bake for 30 minutes or until eggplant shells is tender. Uncover and bake 5 additional minutes to brown top of shells.