2 to 6 eggplants
2 to 4 eggs
1 to 1 1/2 c. bread crumbs
1/2 to 3/4 c. Parmesan cheese
Salt, pepper, parsley, garlic powder, and sweet basil to taste

Cut eggplants in 1/4's. Put in pot, covered with water. Bring to boil; lower heat and simmer until tender. Drain and cool. Scoop out meat of eggplant (save skins). Mix eggplant meat with other ingredients. Mix as you would meatballs. Stuff skins with mixture and fry until golden brown. Can be covered with your favorite sauce.