2 large eggplants1/2 cup olive oil for frying 2 medium onions,

chopped 2 minced garlic cloves 2 chopped small tomatoes

1 green bell pepper, seeded and chopped

1 tablespoon chopped fresh parsley salt and pepper to taste

4 cups of dry bread crumbs 1 cup feta cheese crumbled

Recipe Execution:

1. Slice the eggplants in half lengthwise.

2. Scoop out the vegetable portion of the eggplants, so they resemble boats

3. Cut the scooped out portion and cut into small pieces and reserve

4. Set the oven to 350 degrees F

5. Heat the oil in a large fry pan over medium heat.

6. Add the onions and garlic, and sauté until tender.

7. Add the eggplant scooping and cook until tender.

8. Add the tomato, parsley and green pepper, stir well and simmer for about 10 minutes

9. Remove the mixture from the heat, and transfer to a large bowl.

10. Add the bread crumbs and mix well

11. Divide the mixture evenly between the four eggplant shells and sprinkle feta cheese over the top of each.

12. Place the filled eggplant on a baking sheet and bake for 14 to 18 minutes, until the tops are brown and the cheese is soft and gooey.

13. Serve hot or cold.

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