Remove the leaves from the eggplants and slice in half lengthways. Carefully scoop out the centres of the eggplants, leaving a 1cm shell so they resemble canoes. Cut the centre portion into small pieces and set aside.
Preheat the oven to 180 degrees C.
Heat the oil in a large frypan over medium heat. Add the onions and garlic and saute for a few minutes, until tender. Add the eggplant pieces and cook until soft, about 5 minutes. Stir in the tomato, green capsicum and parsley. Simmer for about 10 minutes.
Remove from the heat and transfer to a large bowl. Stir in the breadcrumbs until evenly blended. Divide the mixture evenly between the four eggplant shells. Sprinkle feta cheese over the top. Place the eggplant halves on a baking tray.
Bake for 15 to 20 minutes in the preheated oven until the tops are browned and the cheese is melted. Serve hot or cold.
I'm gluten free so substituted the bread crumbs with rice. Served it with an Italian salad. Hubby and I agreed it was a very tasty, hearty vegetarian meal. Will make again, great way to cook up our home grown eggplants. - 04 Aug 2015