Stuffed eggplant

2 large eggplants

1 cup olive oil for frying

2 medium onions, chopped

2 cloves garlic, minced

2 small tomatoes, chopped

1 green bell pepper, seeded and chopped

1 tablespoon chopped fresh parsley

salt and pepper to taste

4 cups dry bread crumbs

1 cup crumbled feta cheese

Preheat oven and remember olive oil heats up quickly.

Slice large eggplant into halves and carve out the center. Set aside the 4 large halves. Cut the scooped portions of the eggplant into tiny squares. Pan fry the chunks of eggplant in olive or vegetable oil. Toss in sliced onions, garlic, tomatoes, green peppers and parsley. Season with salt and pepper. Cook for 10 minutes over medium heat. Then place cooked eggplant in a bowl and place to the side while mixing with bread crumbs. Scoop the cooked eggplant into the uncooked halves of the eggplants shells, sprinkle with cheese and let it bake in a preheated oven or toaster oven for about 15 - 20 minutes. Serve and enjoy.

Serving Size: makes four servings or 4 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user STARLIGHTTYLER.