1. Preheat oven to 180C (or 350F). 2. Cut the tops off the tomatoes and scoop out the pulp, reserving the pulp. 3. Heat the oil in a pan and saute onions until lightly browned. 4. Add tomato pulp and simmer for 5 minutes. 5. Stir in eggplant and simmer for 5 minutes until tender. 6. Add breadcrumbs, parsley and season to taste. 7. Cook, stirring, for 2 minutes. 8. Remove pan from heat and beat in cheese. 9. Stir in eggs and mix thoroughly. 10. Spoon mixture into each tomato shell and arrange in a greased, ovenproof dish. 11. Bake for 30 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
