Melitzanes Papoutsakia L'Odeon - cooking recipe

Ingredients

8 small Italian eggplants
2 medium onions
3 Tbsp. butter
3 c. Feta cheese
1/2 c. grated Parmesan
1/4 c. milk
1 egg, slightly beaten
2 Tbsp. chopped parsley
salt and pepper
sliced tomatoes

Preparation

Cut eggplants in half.
Scoop out pulp and chop.
Save shells. Saute chopped onions in butter until golden.
Add eggplant; cook for 5 minutes.
Transfer to bowl and cool.
Stir in crumbled Feta cheese, Parmesan cheese, milk mixed with egg, chopped parsley and salt and pepper to taste.
Stuff shells; top with sliced tomatoes. Sprinkle with olive oil.
Arrange in lightly oiled shallow pan or dish.
Bake at 350\u00b0 for 40 minutes.