2 med. size eggplants
2 c. fresh, coarse bread crumbs
1 clove garlic, minced
1/2 c. grated Parmesan cheese
1 (1 lb.) can tomatoes
1 tsp. salt
2 tsp. oregano
1 egg
2 tbsp. salad oil

Cut eggplant into halves, lengthwise. Place in a large pot. Cover with water and boil for 5 minutes. Remove from pot and let cool. Scoop out centers of each half, be careful not to break outer shells. Chop this pulp fine and mix with remaining listed ingredients. Arrange shells in a shallow, greased pan; fill each shell with above mixture and bake at 325 degrees for 1 hour.