3 med. eggplants, about 1 lb. each, halved
1 lg. onion, chopped (1 c.)
2 tbsp. vegetable oil
1 c. brown rice
3 c. water
Juice of 1 lemon
1/4 c. minced fresh parsley
1/2 tsp. salt
1 tsp. oregano
1/2 tsp. thyme
1/8 tsp. pepper
1 c. chopped walnuts
6 tbsp. all bran cereal
2 c. shredded Muenster cheese

Place the halved eggplants in a large pot. Cover with water and boil until tender, about 15 minutes. Drain. When cool enough to handle, scoop out and coarsely chop the pulp. Place the skins in a large shallow, greased baking dish.

Meanwhile, in a large skillet, saute the onion in vegetable oil until tender. Add the rice and cook, stirring for 2 minutes. Add the water, lemon juice, and spices. Bring to a boil. Cover and lower the heat. Simmer 30 minutes. Add the eggplant pulp and cook 15 minutes longer. Stir in the walnuts and cereal. Stuff the rice mixture into the eggplant sheets. Sprinkle with the cheese. Bake at 350 degrees for 30 minutes.