Created by JoanWagnerTeller on February 17, 2020
Step 1: In large pot, cover eggplants with boiling water. Do not crowd them. Cook fast 5 minutes, turning with wooden spoon.
Step 2: Cool fast in cold water.
Step 3: Skin tomatoes by immersing in boiling water for no more than 1 minute first (skins will peel off easily), squeeze out the seeds and juice, drain on a paper towel, and cube.
Step 4: Split eggplants lengthwise, cut around the inside ½ inch from edge. Cut pulp checkerboard, not too deep. Scoop out diced pulp, being careful not to pierce eggplant skin. Put pulp in fridge.
Step 5: Chill eggplant shells skin up on paper towels till ready for filling.
Step 6:
Step 7:
Step 8: Heat 2 tablespoons of oil in a large skillet, sauté onion and green pepper in it 5 minutes.
Step 9: Add garlic and diced eggplant.
Step 10: Cover, cook about 7 minutes, stirring occasionally.
Step 11: Stir in seasonings, cook 2 minutes. Remove.
Step 12: Gently stir in tomatoes.
Step 13: After adding these ingredients to a large bowl, mix inthe remaining 2 tablespoons oil and lemon juice.
Step 14: Chill at least 4 hours.
Step 15:
Step 16: Dry shells on their insides, then pile in the vegetables.
Step 17: Put shells in greased 9"x13"x2" pan, brush with butter. Cover and bake at 325' F. 20 minutes.
Step 18: Sprinkle on grated Parmesan cheese after removing cover and bake about 30 minutes more or until crusty on top.
Step 19: Sprinkle with chopped parsley (and optional pine nuts).