3 medium eggplants, about 1 pound each
1/4 cup olive oil
6 onions sliced
6 garlic cloves minced
6 tomatoes,peeled, seeded and chopped
1/2 cup parsley minced
2 tablespoons lemon juice
parmesan cheese grated (optional)
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 teaspoon 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).