Turkish Tomatoes - cooking recipe

Ingredients

8 -10 large tomatoes
60 ml olive oil
2 onions, finely chopped
2 medium eggplants, chopped
30 g fine fresh breadcrumbs
3 tablespoons finely chopped parsley
3/4 cup finely grated tasty cheese
2 eggs, beaten

Preparation

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