Greek Baked Eggplant - cooking recipe

Ingredients

2 large eggplant, halved lengthwise
2 tbsp olive oil
1/2 medium red onion, finely chopped
1 stick celery, trimmed and finely chopped
1 clove garlic, crushed
2 tsp finely chopped fresh oregano leaves
1 large red bell pepper, finely chopped
2 medium plum tomatoes, finely chopped
1 tsp finely grated lemon peel
1 tsp lemon juice
4 oz feta cheese, crumbled
2/3 cup pitted black olives, finely chopped
3/4 cup dry breadcrumbs
3/4 cup finely grated Parmesan cheese
1 tbsp coarsely chopped fresh flat-leaf parsley

Preparation

Preheat the oven to 425\u00b0F. Line two baking pans with parchment paper.
Using a small knife, cut a 1/4-inch border inside each eggplant half. Scoop out the flesh without breaking the skin. Reserve flesh for another use. Place eggplant shells, cut-side-up on prepared pans. Cover with foil. Bake 25 mins.
Meanwhile, heat half the oil in a large skillet on medium heat. Cook onion, celery, garlic and oregano, stirring, 3 mins or until soft. Add pepper; cook, stirring, 3 mins or until soft. Stir in tomato, and lemon peel and juice. Remove from heat. Stir in feta and olives; season to taste.
Combine breadcrumbs, Parmesan cheese and parsley in a medium bowl; season to taste.
Reduce oven temperature to 400\u00b0F.
Spoon pepper mixture into eggplant halves; top with breadcrumb mixture. Bake 25 mins or until eggplant is tender. Drizzle with remaining oil before serving.