Categories: Vegetables, Turkish, Low-cal 
      Yield: 6 servings 
  
      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