---------- Recipe via Meal-Master (tm) v8.02
  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 &
     1/2 c  Parsley;minced
       2 tb Lemon juice
            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