3    Eggplants;about 1 lb each

    1/4 c  Olive oil

      6    Onions;sliced

      6    Garlic cloves;minced

      6    Tomatoes;peeled, seeded &

           -chopped
    1/2 c  Parsley;minced

      2 tb Lemon juice

           -pepper
           Parmesan cheese;grated opt
  Remove stems from eggplant; halve lengthwise. Sprinkle with salt; let
  drain colander for 45 minutes. Rinse; pat dry. Brush cut sides of
  eggplants with 1 tsp of the oil. Bake on baking sheet about 40
  minutes until tender. Scoop out pulp, leaving 1/2 inch thick shell;
  chop pulp.
   In Dutch oven, heat remaining oil over medium heat and cook onions
  until softened, about 10 minutes. Add garlic and tomatoes; bring to a
  boil. Reduce heat and simmer, uncovered for 25 to 30 minutes or until
  thickened. Stir in chopped eggplant, parsley, lemon juice and salt
  and pepper to taste. Spoon into eggplant shells; bake on lightly
  greased baking sheet in 350F oven for 20 to 30 minutes or until very
  soft. Sprinkle with cheese (if using). MAKES: 6 SERVINGS