1/4 c. olive oil
3 lg. onions, minced
1 lg. green pepper, minced
1 c. canned tomatoes, drained and chopped
1/3 c. minced parsley
2 sm. eggplants, cut in half lengthwise with pulp scooped out, leaving 1/2 inch wall
3 tbsp. grated Parmesan cheese
1 tsp. salt
Pepper to taste
Mozzarella cheese, sliced
Paprika

Heat oil in a large skillet. Saute onions and green pepper. When vegetables are soft, add tomatoes, parsley, eggplant pulp that has been minced, Parmesan cheese, salt and pepper. Mix all ingredients thoroughly.

Fill eggplant shells with vegetable mixture. Place in a baking dish; set in a pan with 1 inch of hot water and bake in preheated oven at 350 degrees for 50 minutes. Cover with slices of Mozzarella, dust with paprika and bake until cheese melts. 4 servings.