2 sm. eggplants (about 1 lb. each)
1 med. green pepper, chopped (about 1/2 c.)
1 sm. onion, chopped (about 1/4 c.)
3 tbsp. vegetable oil
2 c. cut up cooked pork
1 1/2 c. cooked rice
1 (16 oz.) can whole tomatoes
1 clove garlic, crushed
1 tsp. salt
1/2 tsp. dried basil leaves
1/4 tsp. lemon pepper
4 tbsp. grated Parmesan cheese

Cut eggplants in half. Cut enough eggplant from shells to measure 3 cups; reserve shells. Cook and stir eggplant, green pepper, and onion in oil over medium heat, 5 minutes.

Heat oven to 350 degrees. Add pork, rice, tomatoes (with liquid), garlic, salt, basil, and lemon pepper to eggplant mixture; break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer 10 minutes.

Place eggplant shells in ungreased shallow baking pan; spoon pork mixture into shells. Sprinkle 1 tablespoon cheese over each shell. Bake, uncovered, until eggplant is tender, 30 to 40 minutes. Yield: 4 servings.