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