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
