1 lg. eggplant, approximately 1 lb.
2 onions, chopped
3 lg. cloves garlic, crushed
Fresh ground pepper
Parmesan cheese
Bread crumbs

Preheat oven to 350 degrees. Halve the eggplant lengthwise. Scoop out pulp, leaving the shell intact. Dice eggplant pulp, and combine with onions, garlic and pepper. Saute in a large saucepan over moderate heat for 5 minutes.

Stuff mixture into shells and sprinkle with Parmesan cheese and or blend crumbs. Bake 25 minutes. Serve hot or cold.