Summer Nights Eggplants

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'. Cut the center portion into small pieces and set aside.

Preheat the oven to 350 degrees F (175 degrees C).

Heat the oil in a large skillet over medium heat. Add the onions and garlic and saute for a few minutes until tender. 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.

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. Sprinkle feta cheese over the top. Place the eggplant halves on a baking sheet.

Bake for 15 to 20 minutes in the preheated oven until the tops are browned and the cheese is melted. Serve hot or cold. I prefer them chilled.