Summer Nights Eggplants

Ingredients

• 4 cups bread crumbs dry
• 2 large eggplants 
• 1 cup feta cheese crumbled
• 1 tablespoon parsley fresh chopped
• 2 cloves garlic minced
• 1  bell pepper green seeded chopped
• 0.5 cup olive oil for frying
• 2 medium onions chopped
• 4 servings salt and pepper to taste
• 2 small tomatoes chopped

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Remove the leaves from the eggplants, and slice in half lengthwise. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble 'canoes'.
2. Cut the center portion into small pieces, and set aside.
3. Preheat the oven to 350 degrees F (175 degrees C).
4. Heat the oil in a large skillet over medium heat.
5. Add the onions and garlic, and saute for a few minutes, until tender.
6. Add the eggplant pieces, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper, and parsley. Simmer for about 10 minutes.
7. Remove from the heat, and transfer to a large bowl. Stir in the bread crumbs until evenly blended. Divide the mixture evenly between the four eggplant shells.
8. Sprinkle feta cheese over the top.
9. Place the eggplant halves on a baking sheet.
10. Bake for 15 to 20 minutes in the preheated oven, until the tops are browned and the cheese is melted.
11. Serve hot or cold. I prefer them chilled.