Turkish Tomatoes

Directions

1. 1
   Preheat oven to 180C (or 350F).
2. 2
   Cut the tops off the tomatoes and scoop out the pulp, reserving the pulp.
3. 3
   Heat the oil in a pan and saute onions until lightly browned.
4. 4
   Add tomato pulp and simmer for 5 minutes.
5. 5
   Stir in eggplant and simmer for 5 minutes until tender.
6. 6
   Add breadcrumbs, parsley and season to taste.
7. 7
   Cook, stirring, for 2 minutes.
8. 8
   Remove pan from heat and beat in cheese.
9. 9
   Stir in eggs and mix thoroughly.
10. 10
    Spoon mixture into each tomato shell and arrange in a greased, ovenproof dish.
11. 11
    Bake for 30 minutes.