Greek-Style Stuffed Eggplant

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2  eggplants cut in half lengthwise ( 3 pounds)
• 4 ounces feta cheese crumbled
• 2 ounce bread french
• 0.5 cup parsley fresh divided chopped
• 3  garlic cloves minced
• 1 cup onion chopped
• 2 tablespoons parmesan cheese fresh grated
• 1 cup plum tomatoes chopped
• 0.8 teaspoon salt divided
• 0.3 cup water 
• 0.3 cup white wine 

Equipment

• food processor
• frying pan
• baking sheet
• baking pan
• broiler
• microwave

Directions

1. Carefully remove pulp from each eggplant, reserving shells. Coarsely chop pulp to measure 6 cups.
2. Place eggplant shells, cut sides down, in a 10-inch square baking dish.
3. Add water to dish. Cover and microwave at high 5 minutes or until shells are tender. Keep warm.
4. Preheat broiler.
5. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
6. Add eggplant pulp; saute 7 minutes.
7. Add onion; saut 2 minutes. Stir in tomato, wine, and garlic; cook 3 minutes or until liquid almost evaporates, stirring occasionally.
8. Remove from heat; add feta, 1/4 cup parsley, 1/2 teaspoon salt, and pepper, stirring to combine. Spoon 3/4 cup eggplant mixture into each eggplant shell.
9. Place the bread slices in food processor; pulse 10 times or until coarse crumbs measure 1 cup.
10. Combine breadcrumbs, 1/4 cup parsley, 1/4 teaspoon salt, and Parmesan, stirring well.
11. Sprinkle 1/4 cup breadcrumb mixture over each stuffed shell. Arrange shells on a baking sheet coated with cooking spray; broil 2 minutes or until lightly browned.