1 med. eggplant
3 tbsp. olive oil
1/3 c. chopped onion
1 clove minced garlic
1 tbsp. chopped parsley
3/4 c. soft bread crumbs
1/4 c. chopped ripe olives
2 tbsp. chopped green chilies
2 tbsp. salad oil
2 tbsp. lemon juice
1/4 tsp. basil
1/4 tsp. salt
3/4 c. shredded provolone cheese (divided)
4 slices tomato (peeled)

Halve eggplant lengthwise and scoop out pulp, leaving 1/4 inch shell. Finely chop uncooked pulp and saute in olive oil with onion, garlic and parsley until tender. Stir in bread crumbs, olives, chilies, salad oil, lemon juice, basil and salt. Add 1/2 cup of cheese. Mix well. Stuff shells.

Bake covered at 350 degrees for 30 minutes or more, until fork tender. Top with tomato slices and remaining cheese. Bake, uncovered, 8 to 10 minutes. Serves 2.