3 sm. eggplants (unpeeled)
1/2 c. onion, chopped
2 cloves garlic, minced
2 tbsp. butter, melted
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. oregano
1/2 c. bread crumbs
1/2 c. Parmesan cheese

Slice eggplants in half. With a tablespoon, scoop out centers. Chop finely. In frying pan, cook pulp until tender. Remove mixture to a bowl. Combine with bread crumbs, salt, pepper, oregano and 1/4 cup cheese. Mix well. Over-stuff eggplant centers with mixture. Sprinkle with remaining cheese. Place in greased baking pan. Bake at 375 degrees for 20 to 25 minutes until brown. Yields 6.