Stuffed Eggplant

Stuffed Eggplant 2 large eggplants 1/2 cup olive oil for frying 2 medium onions, chopped 2 cloves garlic, minced 2 small tomatoes, chopped 1 green bell pepper, seeded and chopped 1 tablespoon chopped fresh parsley 1 cup shredded cheese ( I used Mozzarella & old cheddar) 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 sauté 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 ¾ of the cheese until evenly blended. Divide the mixture evenly between the four eggplant shells. Place the eggplant halves on a baking sheet. Bake for 15 to 20 minutes in the preheated oven, until the tops are browned. Once done add remaining cheese and pop back into oven to melt