Use a purple (either Globe or Italian) eggplant for this recipe, and you could actually substitute zucchini with a slight change in the flavor profile.
Slice the eggplant lengthwise through the center of the stem. With a sharp knife, cut a crosshatch in the meat. This will help get some olive oil into the eggplant for baking. The trick is not using too much olive oil-the eggplant will soak it up and all of a sudden you've got way too much olive oil. Just a nice little brush all over the cut side will do the trick.
How long you'll need to smother the eggplant with the seasonings and the stock will depend on how tender the eggplant is to start. If you left it in the oven until it's very tender, it won't take long. If its a little tough or raw, it will take longer. Either way make sure to cook the eggplant until very tender before stuffing.
Remember that most commercial creole seasonings have a high salt content, so make sure that you taste the stuffing before you add any more salt.