Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Eggplants;about 1 lb each
1/4 c Olive oil
6 Onions;sliced
6 Garlic cloves;minced
6 Tomatoes;peeled, seeded
-chopped
1/2 c Parsley;minced
2 tb Lemon juice
-pepper
Parmesan cheese;grated opt

Remove stems from eggplant; halve lengthwise. Sprinkle with salt; let
drain colander for 45 minutes. Rinse; pat dry. Brush cut sides of
eggplants with 1 tsp of the oil. Bake on baking sheet about 40
minutes until tender. Scoop out pulp, leaving 1/2 inch thick shell;
chop pulp.
In Dutch oven, heat remaining oil over medium heat and cook onions
until softened, about 10 minutes. Add garlic and tomatoes; bring to a
boil. Reduce heat and simmer, uncovered for 25 to 30 minutes or until
thickened. Stir in chopped eggplant, parsley, lemon juice and salt
and pepper to taste. Spoon into eggplant shells; bake on lightly
greased baking sheet in 350F oven for 20 to 30 minutes or until very
soft. Sprinkle with cheese (if using). MAKES: 6 SERVINGS

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