*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Greek                            Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2   lb           Eggplants
    3       md           Onions -- peeled and sliced
      1/2   c            Water
    5       tb           Olive oil
    5                    Fresh tomatoes
                         - peeled and sliced, -ÿÿ
    8                    -Canned plum tomatoes,sliced
      1/2   c            Chopped fresh parsley
    4                    Garlic cloves
                         - peeled and sliced
                         Freshly ground pepper
    1       pn           Granulated sugar
                         Fresh parsley for garnish
   *Note: 8 canned plum tomatoes, sliced, may be
   substituted for the 5 fresh. Wash the eggplants, cut
   off the stem end if using large ones and cut in half
   lengthwise.  With the tip of a sharp knife, make at
   least 3 lengthwise slashes on the cut sides of the
   eggplants, being careful not to pierce the skin on the
   opposite side.   Sprinkle with salt and let stand for
   30 minutes.  Rinse with cold water, dry, and invert to
   drain. Meanwhile, put the onions in a small pan with
   the 1/2 cup water and simmer a few minutes.  Drain and
   discard the water or save for soup. In a medium frying
   pan, heat 2 tablespoons of the oil and saute the
   onions until soft, then put approximately a third of
   them in the bottom of a buttered casserole large
   enough to accomodate all the eggplants. Set 4 to 5
   tomato slices over the onions in the casserole and add
   the rest of the tomatoes to the onion remaining in the
   frying pan. Saute onions and tomatoes for 10 minutes,
   then stir in all but 2 tablespoons of the parsley and
   remove from the heat.  Set the eggplants into the
   casserole, tuck a slice of garlic into each eggplant
   slash, and stuff the slashes with the filling,
   allowing some to cover the top of the eggplant.
   Season lightly with salt, pepper, and a pinch of
   sugar, then dribble the remaining oil and chopped
   parsley over the eggplants.  Cover the casserole with
   a lid or aluminum foil and bake in a moderate oven
   (350 F) for 30 to 40 minutes, until fork-tender,
   removing the cover during the last 10 minutes, to
   allow the sauce to thicken.  Garnish with parsley and
   serve warm. Note: This is excellent as a first course
   of a subsequently light meal topped with fresh fruit
   and Turkish coffee. If you wish, you may leave the
   eggplants whole, slash one side and remove some of the
   pulp with a small spoon.  This pulp is then sauteed
   with the filing and stuffed into the eggplant, a very
   attractive method for the smaller eggplants.  As you
   might suspect, both variations may also be prepared on
   top of the stove.
                    - - - - - - - - - - - - - - - - - -